Wheat, Salmon and Miso Bowl

Ingredients:

• One salmon fillet (230 g), cut into 4 equal portions
• 1.5 cups of wheat grains
• 2 tsp dark sesame oil
• 2 tablespoons mayonnaise
• 2 tablespoons white miso paste (shiromiso)
• 1 tbsp. l. mirin rice wine
• 1 tbsp. l. rice vinegar
• 1 tbsp. sesame seeds
• 1 teaspoon of vegetable oil
• 2 cups white cabbage, sliced ​​into very thin strips
• 1 avocado, firm but slightly yielding to gentle pressure; sliced
• 2 green onions, thinly sliced
• 2 toasted nori sheets, cut into thin strips
• 1 lemon, cut into 4 wedges

Preparation:

1. Prepare wheat grainsBring water to a boil in a medium saucepan. Add the wheat and cook until puffed and tender, 35-40 minutes. Drain and transfer the grains to a medium bowl. Toss with sesame oil and 1/2 teaspoon salt. Keep warm or at room temperature. The wheat can be prepared in advance and stored in the refrigerator in an airtight container for up to 2 days. Before serving, reheat in the microwave for about 2 minutes, stirring about halfway through..
2. Prepare miso sauceWhile the wheat is cooking, whisk together the mayonnaise, miso paste, mirin, vinegar, and 1 tablespoon water in a small bowl until smooth.
   
   Toast the sesame seedsSwirl the sesame seeds in a small nonstick skillet over medium heat until toasted and golden, about 3 minutes. Transfer to a small bowl.
3. Prepare the salmonSeason the fish with salt. Pour vegetable oil into a frying pan and set it to medium-high heat. Heat until the oil begins to smoke gently. Place the fish skin-side down in the pan. As the salmon cooks, you'll notice it turning from a deep orange color to a paler shade. Once the light color reaches about 2/3 of the way up each piece, flip the fish. Continue frying thicker pieces for about 1 minute (for medium rare) or remove thinner pieces from the pan after 30 seconds. Once the thick pieces are cooked, transfer them to a plate.
4. Arrange the portionsDivide the wheat evenly among 4 bowls. Arrange the cabbage, avocado, and green onions in neat mounds and/or rows. Top with a piece of salmon and drizzle with a little miso sauce, sprinkle with sesame seeds, and a few strips of nori. Serve each serving with a lemon wedge.