2 - 3 ounce salmon fillets, skin on, pin bones out
Zest and juice of 1 medium orange
Ingredients for the Tiger Salad
2 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
1/2 bunch cilantro leaves
4 celery stalks, thinly sliced in half moons
1 cucumber, thinly sliced in half moon
4 radishes, thinly sliced
4 scallions, thinly sliced
freshly ground black pepper
Directions
Step 1
Whisk the maple syrup, miso, vinegar, red pepper flakes and orange zest and juice in a small bowl to combine.
Step 2
Heat the oil in a medium nonstick skillet over medium heat. Place the salmon in the skillet, skin side down and cook until the skin is very crisp and deep golden brown, 7 to 9 minutes.
Step 3
To make the tiger salad: Whisk the vinegar, oil, sesame seeds and red pepper flakes in a large bowl. Add the cilantro, celery, cucumber, radish and scallions. Season with pepper and toss to combine.
Step 4
Flip the salmon and continue to cook until it’s very lightly browned on the flesh side (by this point it should be nearly cooked through), approximately 2 minutes.
Step 5
Pour off the fat from the skillet, leave the salmon skin side up and add the glaze. Cook, stirring occasionally, until it begins to thicken, about 2 minutes.
Step 6
To serve, divide the tiger salad between two plates. Top with the salmon and garnish with any remaining glaze.
