Ingredients:

• 2 tbsp red miso paste
• 1 tbsp sesame oil
• 1 tsp lemongrass paste
• 1.5 tsp honey
• 1.5 tsp rice vinegar
• 2 tsp soy sauce
• 2 6-ounce skinless salmon fillets (approx. 1 inch thick)

Directions:

1. In a small bowl, whisk the miso paste with sesame oil, lemongrass paste, honey, rice vinegar and soy sauce. In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely. Cover with plastic wrap and refrigerate for at least 30 minutes
2. Heat oven to 500 degrees and heat oil cast iron skillet up for 15 minutes
3. Put marinated fish in skillet and reduce oven temperature to 250 degrees
4. Cook for 8 minutes until medium rare