Miso Butter Salmon
Experience the delicious taste of Miso Butter Salmon, a quick and easy dish packed with flavor.
Equipment
- good-quality nonstick pan
Ingredients
Miso Butter Salmon
- 4 tablespoons unsalted butter softened to room temperature
- 2 tablespoons white miso paste
- 3 cloves garlic minced
- 2 teaspoons mirin
- 1.5 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- avocado oil for cooking
- 3-4 6oz salmon fillets
- fine sea salt to taste
- black pepper to taste
The Rest
- 8 oz sugar snap peas
- 8 oz shiitake mushrooms
- 1 avocado thinly sliced
- green onions chopped
- Furikake seasoning
- rice
Instructions
Preparation
- Slice shiitake mushrooms. Snap off the ends/strings of the snap peas.
- Mash together softened butter, miso, minced garlic, mirin, soy sauce, and brown sugar. It’ll look a little curdled but it’s okay. Looks weird. Tastes amazing.
- Pat the salmon fillets dry with a paper towel. Season with a touch of salt and pepper. Heat the avocado oil in a nonstick pan over medium-high heat. Add the salmon fillets, flesh side down, and cook for four minutes. Flip the salmon fillets so they are skin side down. Add a big spoonful of miso butter to each fillet. Cover the pan and cook for five minutes.
- Cooking time may vary based on thickness of your fillet. The salmon should be opaque and flake apart easily. Remove from pan.
- Add the mushrooms and snap peas. Stir-fry quickly to get a nice caramelization on the mushrooms. Add a spoonful of miso butter and toss to coat.
- Assemble: rice or grain of choice, miso butter salmon, stir-fried veggies, sliced avocado, green onions, furikake seasoning.
Notes
Nutritional information is an estimate and may vary based on ingredients/brands. Nutrition facts below are calculated with ⅔ cup cooked jasmine rice per serving.
Nutrition
Serving: 1fillet
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