After a 9-hour marination–plus a few slices of sashimi–the succulent fillets hit the piping hot oil searing the skin. Immediately after hitting the pan, the heat was reduced to low and the salmon cooked for ~5min (flipping-over for the last 15s).
Meanwhile, some Daikon, Arugula, and Ginger cooked in a small skillet with the Oranges-Miso-Scallion marinade and some excess oil from the salmon pan.
Garnished with the Cider-Honey Pickled Chia & Mustard seeds. Served alongside Sesame Rice.