Ingredients
-
3 tablespoons McEvoy Ranch Ginger Jam
-
2 tablespoons white miso paste
-
2 tablespoons mirin
-
1 tablespoon rice vinegar
-
1 teaspoon toasted sesame oil
-
4 salmon fillets, skin on
-
McEvoy Ranch Cooking Extra Virgin Olive Oil (for searing)
-
Toasted sesame seeds and thinly sliced scallions to finish
-
Flaky sea salt
Instructions
Whisk together the Ginger Jam, miso, mirin, rice vinegar, and sesame oil until completely smooth. Reserve two tablespoons of the glaze and set aside for finishing.
Pat the salmon fillets completely dry with a paper towel and season lightly with flaky sea salt on both sides. Let them sit at room temperature for 15 minutes.
Heat an oven-safe skillet over medium-high heat with a light drizzle of Cooking Extra Virgin Olive Oil. Place the salmon skin side down and press gently for the first 30 seconds to prevent curling. Sear for 3 minutes until the skin is crisp and releases cleanly from the pan.
Flip the fillets and spoon the glaze generously over each one. Transfer the skillet to a 400°F oven.
Roast for 6 to 8 minutes, spooning the glaze over the salmon once more halfway through, until the glaze is caramelized, and the salmon is just cooked through with a slightly translucent center.
Pull from the oven and immediately brush each fillet with the reserved glaze.
Finish with flaky sea salt, toasted sesame seeds, and scallions. Serve over steamed jasmine rice or alongside roasted bok choy.
