Prep time 5 minutes
Cook time 15 minutes
Serving     2

1 1/2 tablespoon yellow miso paste
1 1/2 tablespoon rice vinegar
1 1/2 tablespoon maple syrup
1 teaspoon veg oil
2 6 ounce center-cut salmon filet with skin on
Sriracha hot sauce optional

-Place oven rack about 6 inches from heat source , preheat oven broiler
-Whisk together miso paste , rice vinegar and if applicable hot chill sauce in a bowl
-Brush an oven ready skillet with veg oil
-Place salmon skin down in the cold skillet, place over medium heat and cook until salmon skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
-Brush each salmon filet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is cooked through and the top is browned, about 8 minutes.
-Remove each filet from the pan , separating the flesh form the skin , discard skin
-Serve with quinoa and vegetables

Recipe courtesy of Chef Olivier Jansen-Reynaud