Salmon with Miso Butter

Four 6-oz. center-cut salmon fillets.
2 Tbsp. unsalted butter.
2 Tbsp. red miso paste.
1/4 cup of canola oil.
Salt and Pepper.

For the salad:
2 Tbsp. toasted sesame oil.
2 Tbsp. unseasoned rice vinegar.
6 radishes, thinly sliced.
1/2 cucumber chopped.
1 small jalapeno sliced.
1 garlic clove minced.
2 tsp minced fresh ginger.
2 Tbsp. chopped mint.
1 tsp. togarashi.

Preheat oven to 425F.
In a small bowl mix the butter with the miso paste (microwave the butter to soften it.)
Rub 2 tablespoons of canola oil and salt and pepper (to season) all over the salmon, and arrange it in a baking pan.
Spread the miso butter over the fish and roast until the fish is just opaque throughout. Generally about 20 minutes. 
Transfer to a platter.

In a large bowl, add the remaining canola oil with the sesame oil and the rice vinegar. Add the remaining ingredients in the bowl.

Drizzle a little of the dressing over the salmon and serve with the salad.


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