Crispy Miso Sockeye Salmon with Spicy Carrots

Crispy Miso Sockeye Salmon with Spicy Carrots:

Salmon Marinade:

1/4 Cup Miso Paste

1/4 Cup Mirin

3 TBS Rice Wine Vinegar

3 TBS Soy Sauce

2 TBS Ginger, freshly grated

2 tsp. Sesame Oil

4 Salmon Filets

In a bowl whisk all the ingredients together except the salmon filets. Then  place the salmon in a flat dish or container and pour the marinade over the salmon. Cover and refrigerate for at least 4 hours but best for 24 hours.

After the salmon is marinated. Follow my tips above on cooking the salmon. Remember to let the marinade drain off the filets before placing them in the hot pan to cook.

Spicy Carrots & Arugula:

Dressing:

1/4 Cup Rice Wine Vinegar

2 TBS Soy Sauce

1 TBS Sambal Chile Paste, more or less to taste

1 Lime, juiced

6 Heirloom Carrots, sliced (I used a basic peeler)

1 Cup Baby Arugula

Salt and Pepper, to taste

Whisk all the ingredients together till combined. Then in a large bowl place the shaved carrots and arugula and lightly toss them with the dressing. Season with salt and pepper to taste.

Recipe Courtesy of www.wildernesstotable.com