Print

Miso Butter Salmon with Sizzled Scallion Salsa Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

For the Miso Butter Salmon:

  • 4 salmon fillets (skin on or off, your choice)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon white miso paste
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • Salt and pepper, to taste

For the Sizzled Scallion Salsa Verde:

  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 scallions (green onions), chopped
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • Salt and pepper, to taste

Instructions

Prepare the Miso Butter Salmon:

  1. Make the Miso Butter: In a small bowl, mix together the softened butter, white miso paste, soy sauce, honey, sesame oil, and minced garlic until smooth and well combined.
  2. Season the Salmon: Season the salmon fillets with salt and pepper on both sides.
  3. Preheat the Oven: Preheat your oven to 400°F (200°C). You can also use a stovetop pan for cooking the salmon if preferred.
  4. Cook the Salmon: Heat a nonstick skillet or oven-safe pan over medium-high heat. Place the salmon fillets skin-side down (if using skin) and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes on the other side. Transfer the pan to the preheated oven and bake for another 5-6 minutes, or until the salmon is cooked through.

Make the Sizzled Scallion Salsa Verde:

  1. Sauté the Scallions: While the salmon is cooking, heat a tablespoon of olive oil in a small pan over medium heat. Add the chopped scallions and sauté for 2-3 minutes until they become fragrant and slightly softened.
  2. Combine the Salsa Verde Ingredients: In a small bowl, mix the sautéed scallions with the cilantro, parsley, rice vinegar, lemon juice, sesame oil, soy sauce, red pepper flakes (if using), and the remaining tablespoon of olive oil. Stir well to combine and season with salt and pepper to taste.

Assemble the Dish:

  1. Glaze the Salmon: Once the salmon is cooked, remove it from the oven. Brush the miso butter over the top of each fillet, allowing it to melt and coat the fish.
  2. Serve with Salsa Verde: Spoon the sizzled scallion salsa verde generously over each piece of salmon. Garnish with extra herbs if desired and serve immediately.

Nutrition