Adapted from Off the Shelf: Cooking from the Pantry by Donna Hay (William Morrow and Company, 2001). Copyright 2001 by Donna Hay.
Place the miso, tahini, sugar, and water in a saucepan and stir over low heat for 2 minutes or until thickened. Heat a non-stick frying pan over medium to high heat. Add the salmon, skin side down, and cook for 3 minutes or until crisp. Brush the salmon with the miso sauce, turn and cook for 1 minute.
For the fennel salad, combine the fennel, cucumber, lime juice, fish sauce, sugar and coriander leaves. To serve, place the fennel salad on plates and top with the salmon. Serve with the remaining miso sauce.
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