Make the marinade. Start by mixing the 2 tablespoons of miso paste, 1 tablespoon rice vinegar, 1 tablespoon soy sauce and 1 tablespoon of honey in a small bowl. I find using a fork is easiest when you're trying to mix miso - you can properly break it down this way. Grate the 2 garlic cloves and the ginger straight into the bowl and mix them in. I like grating them in with a Microplane because it's easy and less messy than chopping or using a garlic press, but you can do it that way too if you like. Set the marinade aside.

Marinate the salmon. Pat the salmon fillets dry with a paper towel on both sides and place them in an oven-proof dish. Pour over the miso marinade and turn to coat the salmon well. 

Grill the salmon. Turn your grill (broiler) to its highest setting (for me that's 480F/250C). Transfer the dish to the top shelf of your oven and grill for 7 minutes. Remove from the oven.

Make the herby potatoes. I like doing this while the salmon is in the oven. Get your baby potatoes into a large pot with 3 tablespoons of salt. Cover with cold water and bring to a boil over high heat. Simmer the potatoes for 13 minutes, until they're cooked through and can be pierced with a fork. If you're not sure if they're ready, get one out and cut into it to check. It should be soft in the middle. Drain the potatoes and set aside to cool slightly. Mix the cup of coriander leaves with 3 tablespoons of olive oil, 2 tablespoons of lemon juice and 2 teaspoons of salt in a large mixing bowl. Grate in the garlic clove (or use a garlic press). Add the potatoes, and give everything a good toss to coat them in the dressing.

Garnish and serve. Get two plates ready and divide the herby potatoes between them. Place a salmon fillet on top, and spoon the extra marinade at the bottom of the oven dish all over the salmon. Finish with the toasted sesame seeds, torn coriander leaves and curly spring onions.