Miso Salmon & Wild Rice with Sesame Asparagus

Preheat the oven to 180C. Bring a saucepan of salted water to the boil. In a bowl, mix together rice vinegar, miso paste, dijon mustard, and honey. Reserve 1/4 of the miso marinade, and rub the remaining marinade over the salmon fillets.

Add wild rice to the boiling water and cook until tender (15 minutes). In another small bowl, mix together soy sauce and sesame oil.

Heat a non-stick (oven-proof if possible) frying pan with olive oil over medium-high heat. Add the miso-marinated salmon (skin side down) and cook until the skin is crisp. Turn the salmon and sear until caramelized.

Transfer the salmon to the oven (or first to a lined baking tray if not using an oven-proof pan). Bake until cooked through.

In another pan with olive oil over medium-high heat, cook the asparagus until tender and the skin has slightly blistered. Add the soy-sesame mixture to the asparagus and stir-fry for a few moments.

Plate the dish: drain the rice and distribute among serving plates, along with the asparagus. Remove the salmon from the oven and arrange on serving plates. Brush the salmon with the remaining miso-marinade if desired, and garnish the dish with sesame seeds to serve.