miso salmon with fennel and apple salad

It's a hot night tonight and we needed a quick meal. I can't believe that we turned the oven on after a 90+ temperature day, but it was worth it. This was so quick and easy, really tasty, and very healthy taboot.

Miso Salmon with Fennel and Apple Salad
Serves 2-3

Salmon:

1 lb wild salmon
3 Tbs. miso
2 Tbs. agave nectar or honey
pepper

Preheat oven to 425. Mix miso and agave nectar with a fork until smooth. Place salmon on sheet tray and spread with a thin layer of sauce. Sprinkle with freshly ground pepper. Bake for 10-15 mintues.

Salad:

1 fennel bulb
1 green apple
approx. 4 Tbs. unseasoned rice vinegar
approx. 2 Tbs. sesame oil
to pinches sesame seeds

Thinly slice the fennel and apple, preferably with a mandolin. Shake up the vinegar and oil in a closed container. Pour the dressing on the salad and sprinkle with seeds.