Pan Seared Miso Salmon* (gf) Recipe
Miso-Glazed Sea Island Peas, fresh GUF Bok Choy and Mustard Greens, Yuzu Vinaigrette, Sour Cherries, Pineapple, Fresno Peppers, fresh GUF Micro-Radishes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Miso Glaze
In a small bowl, mix the white miso paste with a tablespoon of olive oil, salt, and black pepper to taste. Set aside.
- 2
Cook the Salmon
Heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Once hot, add the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy.
- 3
Glaze the Salmon
Flip the salmon fillets and brush the miso glaze over the top. Cook for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness.
- 4
Sauté the Greens
In a separate pan, sauté the bok choy and mustard greens in a little olive oil until wilted. Season with salt and pepper.
- 5
Prepare the Yuzu Vinaigrette
In a small bowl, combine yuzu juice, a pinch of salt, and black pepper. Whisk together and set aside.
- 6
Serve
To serve, place the sautéed greens on a plate, add the salmon on top, and garnish with sea island peas, sour cherries, pineapple, sliced Fresno peppers, and micro-radishes. Drizzle the yuzu vinaigrette over the top.
