- 2 pounds of salmon
- 2 tbs soy sauce (but we use aged red miso paste instead of soy sauce for this recipe, - ½ tablespoons of soy sauce can be substituted for 1 tablespoon of miso paste)
- 1 teaspoon toasted sesame oil
- 2-3 tbs of honey
- 2-3 tbs fresh lemon juice
- Roasted garlic olive oil (use as much as needed to complete searing your fish.)
- 3 tbs of habanero garlic olive oil
- Salt and pepper
- Green onions, and sesame seeds for garnish
- Optional: those who enjoy their food spicy can add cayenne pepper, paprika, and red pepper flakes to this recipe.
Remove the skin from the salmon and cut it into cubes.
Combine the fresh lemon juice, habanero garlic olive oil, honey, toasted sesame oil, and soy sauce to create the marinade. (If you will use miso sauce instead of soy sauce, drizzle the miso on the fish in the last couple minutes of cooking. Be careful not to add the sauce too early, or it will burn).
To make miso sauce, use this ratio: ½ tablespoons of soy sauce can be substituted for 1 tablespoon of miso paste. Simply dilute the miso paste with water until you like the flavor and it has a consistency similar to soy sauce.
Optional: At this point, you can marinate for 30 minutes to 6 hours in the fridge, tossing occasionally to redistribute the sauce. This will enhance the flavor, but if you don’t have time to marinate, you can just proceed with the recipe.
Heat the roasted garlic olive oil in a large skillet over medium heat.
Using tongs, transfer the salmon cubes to the skillet, but keep the sauce in the bowl.
Using roasted garlic olive oil sear the salmon for 2-3 minutes on one side, then flip and sear on the other side for another 2-3 minutes, or until fully cooked.
Pour the remaining sauce into the skillet, then gently toss the salmon in it to coat it.
Serve garnished with green onion and sesame seeds.