Cup of Yum
1. In a bowl, mash together the miso, brown rice syrup and sake until it forms a smooth sauce.
2. Lay a large sheet of plastic wrap on your work surface and spread a quarter of the sauce on the wrap about the size of 2 salmon fillets.
3. Place the salmon on the sauce and then drizzle another quarter of the sauce on top of the salmon. Repeat with the rest of the salmon.
4. Wrap the salmon tightly with the plastic wrap, pressing out any excess air.
5. Place the salmon on a tray and cure in the refrigerator for at least 2 days, or up to 7.

Pan-fry directions

1. Heat a frying pan over medium heat and drizzle a little oil in the pan.
2. Add the salmon skin-side up and use a spatula to ensure the salmon is making good contact with the pan. The sugar in the marinade will burn easily so adjust the heat down if you notice the salmon is browning faster than it's cooking.
3. When the salmon has browned on one side, flip it over and continue pan-frying it until the salmon is cooked through.

Broiling directions

1. Move your oven rack to the top position and preheat your broiler.
2. Set a cooling rack over a sheet pan and use an oil-soaked paper towel to grease the rack. Place the salmon skin-side down on the rack.
3. Broil the salmon until it is cooked through and the glaze has caramelized around the edges.