Miso Salmon
Pan-seared salmon fillet glazed with miso paste, ginger, and sesame, served over a swappable grain or vegetable base. Quick weeknight entrée with umami depth and crispy exterior.
Ingredients
Method
Whisk together miso paste, minced ginger, honey, and rice vinegar in a small bowl until smooth.
Pat salmon fillets dry with paper towels. Season both sides lightly with salt and black pepper.
Heat 1 tbsp sesame oil in a nonstick skillet over medium-high heat until shimmering.
Place salmon skin-side down in the skillet. Cook for 4–5 minutes without moving until skin is crispy and the bottom of the fillet is opaque.
Flip fillets and brush the top surface generously with the miso glaze. Cook for 2–3 minutes more until the fillet reaches an internal temperature of 130–135°F (54–57°C) at the thickest part.
Drizzle the remaining 0.5 tbsp sesame oil around the skillet and tilt to coat the fillets.
Divide warm grain or noodles between two plates and top each with a salmon fillet.
Arrange steamed or sautéed vegetable alongside salmon. Sprinkle sesame seeds and green onion over top and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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