Miso-glazed salmon over wakame, edamame, cucumber ribbons, radish, and a ponzu-sesame dressing. Umami-rich, clean, and deeply satisfying.
Mix white miso, mirin, sake, and a little honey. Coat salmon and marinate 20 minutes. The miso caramelises magnificently under heat.
Grill skin-side up under high heat 8–10 minutes. The miso glaze should be deeply charred in spots. Do not touch it — the caramelisation needs time.
Rehydrate wakame in cold water 5 minutes. Blanch edamame 2 minutes. Use a vegetable peeler to make cucumber ribbons.
Arrange wakame, edamame, and cucumber ribbons. Break warm salmon over the top. Drizzle ponzu, sesame oil, and scatter black sesame seeds.