Welcome, food enthusiasts! Today, we’re diving into an exciting dish Miso Butter Salmon with Sizzled Scallion Salsa Verde. This perfect blend of savory miso butter and zesty salsa verde will make this recipe a staple in your kitchen. If you’re a fan of salmon recipes, this dish will add a delightful twist with its Asian-inspired flavors. Let’s get cooking!
Introduction
Salmon lovers, get ready for a taste explosion with Miso Butter Salmon with Sizzled Scallion Salsa Verde. Combining the rich umami of miso butter and the vibrant flavors of a scallion salsa verde, this dish offers an exciting fusion of flavors. The miso butter, inspired by Japanese cuisine, adds a salty and savory touch that complements the freshness of the salsa verde. Whether you’re a seasoned home cook or just starting, this recipe is a must-try for an easy and impressive meal.
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Ingredients for Miso Butter Salmon
To serve two people, you’ll need the following:
- Miso Butter Salmon
- 2 salmon filets (about 1-1.5 lbs)
- 1 tbsp white miso paste
- 2 tbsp butter (room temperature)
- Black pepper
- Sizzled Scallion Salsa Verde
- 2 large scallions, finely chopped
- 1 shallot, sliced
- 4 cloves garlic, minced
- 1/2 tsp Aleppo or crushed red pepper
- 1/4 cup olive oil
- 2 tbsp cilantro, roughly chopped
- 1 tbsp red wine vinegar
- Juice of 1/2 lemon
Substitutions:
- Replace butter with a dairy-free option for lactose intolerance.
- Use low-sodium soy sauce if miso is unavailable.
How to Make Miso Butter Salmon – Step by Step
Step 1: Preheat your oven to 400°F.
Step 2: In a small bowl, mash the miso paste and butter together with a fork. Spread this mixture evenly on top of the salmon filets and season lightly with black pepper.
Step 3: Place the salmon filets on a baking sheet, skin side down, and bake for 15 minutes or until the salmon is flaky and tender.
Step 4: While the salmon is baking, prepare the salsa verde. Combine scallions, shallots, garlic, and red pepper in a medium bowl.
Step 5: Heat the olive oil in a pan over medium heat until hot, but not smoking. Pour the heated oil over the salsa mixture. Let it sit for 10 minutes, then stir in cilantro, red wine vinegar, and lemon juice.
Step 6: Once the salmon is ready, serve it over rice or fresh greens and spoon the salsa verde generously on top.
Helpful Tips for Miso Butter Salmon
- Fresh is best: Use fresh salmon for a richer flavor and firmer texture.
- Control the saltiness: Miso paste is naturally salty, so avoid adding extra salt.
- Oil temperature: Ensure the olive oil is hot but not smoking to infuse the flavors without burning the ingredients.
Cooking Tips for the Best Miso Butter Salmon
- Avoid overcooking: Check the salmon at the 12-minute mark to avoid overcooking, as salmon dries out easily.
- Crispy skin: If you enjoy crispy salmon skin, sear the salmon skin-side down in a hot pan for 2-3 minutes before baking.
- Best hack: Use a meat thermometer to ensure the salmon reaches 145°F for perfect doneness.
Serving Suggestions for Miso Butter Salmon
- Serve this dish with jasmine rice or steamed quinoa for a hearty meal.
- Pair it with a fresh cucumber and tomato salad for a light, refreshing contrast.
- For drinks, a crisp white wine like Sauvignon Blanc complements the salmon beautifully.
Nutritional Information
Nutritional Value per Serving:
- Calories: 450
- Fats: 30g
- Carbohydrates: 5g
- Protein: 35g
- Vitamins: Omega-3 fatty acids, Vitamin D
Healthy Tip: This dish is rich in omega-3 fatty acids, which are beneficial for heart health. The use of olive oil also provides healthy fats.
Storage and Leftovers for Miso Butter Salmon
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, warm the salmon gently in a pan over low heat to avoid drying it out.
- Freezing: Freeze the salmon without the salsa verde for up to 1 month. Thaw in the fridge overnight and reheat as needed.
Frequently Asked Questions (FAQs) for Miso Butter Salmon
- Can I use another type of fish? Yes, you can substitute salmon with trout or sea bass for a different flavor profile.
- What if I don’t have miso paste? You can replace miso paste with a combination of soy sauce and tahini for a similar savory taste.
- Can I make this dish ahead of time? The salsa verde can be made ahead and stored in the fridge for up to 3 days. Prepare the salmon fresh for best results.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.
Related Recipes for Miso Butter Salmon Lovers
If you enjoyed this Miso Butter Salmon, you’ll love these related dishes from Optimal Recipes:
Conclusion
We hope you enjoy this delicious and easy-to-make Miso Butter Salmon with Sizzled Scallion Salsa Verde. Its balanced flavors and straightforward preparation make it perfect for weeknight dinners or special occasions. Try it out and let us know in the comments if you added your own twist or variation. Happy cooking!
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Miso Butter Salmon Recipe with Scallion Salsa Verde
Description
Welcome, food enthusiasts! Today, we’re diving into an exciting dish Miso Butter Salmon with Sizzled Scallion Salsa Verde. This perfect blend of savory miso butter and zesty salsa verde will make this recipe a staple in your kitchen. If you’re a fan of salmon recipes, this dish will add a delightful twist with its Asian-inspired flavors. Let’s get cooking!
Ingredients
- Miso Butter Salmon
- 2 salmon filets (about 1–1.5 lbs)
- 1 tbsp white miso paste
- 2 tbsp butter (room temperature)
- Black pepper
- Sizzled Scallion Salsa Verde
- 2 large scallions, finely chopped
- 1 shallot, sliced
- 4 cloves garlic, minced
- 1/2 tsp Aleppo or crushed red pepper
- 1/4 cup olive oil
- 2 tbsp cilantro, roughly chopped
- 1 tbsp red wine vinegar
- Juice of 1/2 lemon
Substitutions:
- Replace butter with a dairy-free option for lactose intolerance.
- Use low-sodium soy sauce if miso is unavailable.
Instructions
Step 1: Preheat your oven to 400°F.
Step 2: In a small bowl, mash the miso paste and butter together with a fork. Spread this mixture evenly on top of the salmon filets and season lightly with black pepper.
Step 3: Place the salmon filets on a baking sheet, skin side down, and bake for 15 minutes or until the salmon is flaky and tender.
Step 4: While the salmon is baking, prepare the salsa verde. Combine scallions, shallots, garlic, and red pepper in a medium bowl.
Step 5: Heat the olive oil in a pan over medium heat until hot, but not smoking. Pour the heated oil over the salsa mixture. Let it sit for 10 minutes, then stir in cilantro, red wine vinegar, and lemon juice.
Step 6: Once the salmon is ready, serve it over rice or fresh greens and spoon the salsa verde generously on top.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh is best: Use fresh salmon for a richer flavor and firmer texture.
- Control the saltiness: Miso paste is naturally salty, so avoid adding extra salt.
- Oil temperature: Ensure the olive oil is hot but not smoking to infuse the flavors without burning the ingredients.
