Miso-Cured Salmon With Endive And Ginger-Pickled Shallot Salad

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1 cup water

1/2 cup plus 1 1/2 tablespoons red miso

1/4 cup plus 1 teaspoon soy sauce

Four 6-ounce salmon fillets with skin

One 2-inch piece of fresh ginger, peeled

1 tablespoon plus 1 teaspoon unseasoned rice vinegar

2 medium shallots, thinly sliced

1 1/2 teaspoons honey

1/4 teaspoon Asian sesame oil

1 teaspoon vegetable oil

2 Belgian endives, sliced crosswise 1/2 inch thick

1/2 cup finely shredded shiso or basil leaves

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