Calling all miso lovers! Really, I actually think that this applies to just about everyone on the planet because I don’t see how you can possibly not be a miso lover! But, if you are not, I’m really sorry. Hopefully you will come around soon! However, I’m totally convinced that you will change your mind if you try this recipe. That may sound extreme but it’s really how I feel. Okay, I digress, back to the recipe. Quite frankly, this roasted salmon with ginger miso is heavenly. Yup, that’s the only way to describe it. Like your taste buds will be doing the happy dance when they try this…for me, it’s more like a whole body happy dance but don’t judge. We used mild yellow miso (it comes in a paste form and you can find it in the refrigerated section of the grocery store). To make the sauce we added miso, garlic, fresh ginger, sesame oil, peanut oil and rice vinegar into a blender and mixed it all up. Yes, it’s seriously that easy! We pan roasted the salmon and served it over a bed of brown rice with a side of bok choy and drizzled the miso sauce over the top. Done! Just like that. Make this for your family, your friends, or just for yourself!
- 1 pound center cut salmon
- good quality olive oil
- Salt & pepper
- 2 ½ tablespoons rice vinegar
- 1 tablespoon miso paste (we use mellow white)
- 2 tablespoons sesame oil
- 2 tablespoons peanut oil (or canola oil)
- ½ teaspoon fresh grated ginger
- 1 clove garlic - minced
- 1 teaspoon honey
- Preheat oven to 450°. Cut the salmon into 4 equal portions. Heat a large oven proof grill pan over medium high heat with olive oil. Season salmon with salt and pepper. Once pan is hot, add salmon skin side up and sear for about 3-5 minutes until you have a golden crust. Remove from heat and flip salmon over to skin side down. Transfer pan to oven for about 5 min. Keep an eye on it so it does not over cook. Remove from oven. Using a spatula, slide salmon off of skin to serve.
- Drizzle miso sauce over top of salmon.
- Combine all ingredients in a blender and combine until well blended. You will have leftovers. Store in airtight container for up to one week... If it lasts that long!!