Miso Marinated Salmon and Wilted Greens with Spicy Miso Butter
Ingredients
Serves 2
Ingredients
Marinade
3 tbsp red miso paste
2 tbsp coconut sugar
1/4 cup sake or white wine
2 tbsp mirin
2, 6-8oz. Salmon filets, skinless
Veg
¾ cup frozen edamame
1 heavy cup red cabbage, finely sliced
1 cup savoy/napa cabbage, sliced
1 cup mizuna or mustard greens finely sliced
½ cup watermelon radish, finely sliced
1 Tbl sesame oil
1.5 tsp salt
Spicy Miso Butter
Makes ⅓ cup
4 Tbl softened unsalted butter
2 Tbl white miso paste
1 clove garlic, grated
1 inch knob ginger, grated
½ tsp kochukaru chili flake
⅛ tsp cayenne
Garnish
2 green onions, finely sliced
cilantro, roughly chopped
Preparation
Miso Butter
- With a wooden spoon mix together miso butter ingredients. Once it’s fully mixed, place onto parchment paper and roll into a torchon. Keep in the fridge or freezer, slice off bits when in need of an extra kick.
Marinated Fish
- Mix together marinade ingredients until smooth, set aside
- Rinse salmon filets with cold water and pat dry. Place in a glass container and rub marinade over filets. Marinade for 8-24 hours.
- When ready, preheat your oven to 425 degrees.
- Scrap marinade off filets and bring to room temp for perfectly cooked fish
- Prep vegetables. Throw all the veggies and edamame onto a sheet tray and toss with sesame oil and salt.
- Spread veggies onto the sheet tray Tuck salmon filets into the veg, skin side down.
- Slice ¼ inch pieces of the miso butter and place on top of the filets. Sprinkle sesame seeds over buttered filets.
- Bake for 15–20 minutes, or until the salmon is firm and opaque.
- Garnish with cilantro and green onions
- Serve over rice or eat straight off the tray
