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 the rice vinegar, miso paste, dijon mustard and honey.

Reserve 1/4 of the prepared miso marinade. With the remaining marinade, rub over the salmon fillets.

Add the wild rice to the boiling water and allow to cook until tender (15 minutes).

Mix together in another small bowl, the soy sauce and sesame oil.

Heat a non-stick (oven-proof if possble) frying pan with olive oil over medium-high heat.

Add the miso marinated salmon (skin side down) and cook until the skin has become crisp.

Turn the salmon and sear until caramelised.

Remove the salmon from the heat and transfer to the oven (or first transfer to a lined baking tray before placing in the oven).

Heat another pan with olive oil over medium-high heat.

Add the asparagus and begin to cook until tender and skin has slightly blistered.

Add the soy-sesame mixture to the asparagus and stir-fry for a few moments.

Remove the asparagus from the pan and distribute among serving plates.

Drain the rice and distribute among serving plates.

Remove the salmon from the oven and arrange on serving plates.

Brush the salmon with the remaining miso-marinade if desired and garnish dish with sesame seeds to serve.