Miso-Glazed Salmon with Edamame, Toasted Couscous and Quail Egg

For the miso salmon:
Allow salmon to come to room temperature, around 10 minutes.

Meanwhile, bring butter to room temperature and beat with miso to combine well. Set aside.

Heat a large nonstick pan with oil over a medium to high heat. Place salmon into the pan skin-side down and fry for around 2–3 minutes, or until skin has turned golden brown.

Cover the top of the salmon in the miso butter before flipping the fillet over and turning down the heat to medium. Continue cooking the salmon for around 3 minutes until the fish feels firm to the touch, all the while basting with the miso butter.

Transfer to a plate and serve with the garnishes.

For the toasted couscous:
Heat some oil in a saucepan over a medium heat and add couscous. Cook while stirring continuously, until lightly browned and toasted, around 5 minutes.

Add water and bring to a boil. Reduce heat and simmer gently while covered, until all of the water has been absorbed, around 15 minutes. Stir occasionally.

Add the other ingredients and season well with salt and pepper, adding more lemon juice to preference. Serve.

For the garnishes:
For the edamame, bring a large saucepan of heavily salted water (think seawater) to the boil and add the beans. Cook for around 5 minutes or until beans inside the pods are tender. Remove from heat and plunge into cold water. Shell the beans from the pods and serve.

Place room temperature quail eggs into water at a rolling boil for 2 1/2 minutes. Remove into cold water and leave for 3 minutes. Peel the eggs and serve.