How to Make It
In a small bowl, whisk the water with 1/2 cup of the miso and 1/4 cup of the soy sauce. Put the salmon fillets in a sturdy, resealable 1-gallon plastic bag. Add the miso mixture, seal the bag and turn to coat the salmon. Refrigerate for at least 4 hours and up to 8 hours.
Meanwhile, finely grate the ginger in a fine strainer set over a small bowl. Press to extract as much ginger juice as possible. Stir in 1 tablespoon of the rice vinegar and the shallots and let stand at room temperature for 1 hour.
Preheat the oven to 350°. In a small bowl, whisk the remaining 1 1/2 tablespoons of miso with 1 teaspoon each of soy sauce and rice vinegar with the honey and sesame oil.
Set a large cast-iron skillet over high heat for 3 minutes. Remove the salmon fillets from the marinade and pat dry. Add the vegetable oil to the skillet and heat until shimmering. Add the salmon fillets, skin side down and cook over high heat until the skin is well-browned and crisp, about 3 minutes; turn and cook for 1 minute longer. Transfer the fillets to a rimmed baking sheet, skin side up, and bake for 6 minutes, or until medium.
In a bowl, toss the endives and shiso. Lift the pickled shallots out of the marinade and add them to the salad. Spread the miso-honey sauce on plates. Top with the salmon fillets and serve the salad alongside.
One Serving 380 cal, 21 gm fat, 4 gm saturated fat, 11 gm carb, 2 gm fiber.