Miso Salmon Recipe
Miso Glazed Salmon, Sauteed Kale, Driftwood Farms Blue Oyster Mushrooms, Tamari Beurre Blanc
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Miso Salmon and Sides
Method
Preparation and Cooking Steps
Prepare the Miso Glaze
In a bowl, mix together the white miso paste, honey, and soy sauce until smooth. Set aside.
Marinate the Salmon
Preheat the oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Brush the miso glaze over the top of each fillet. Let it marinate for 15-20 minutes.
Roast the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Sauté the Kale
While the salmon is baking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped kale and sauté for an additional 4-5 minutes until wilted. Season with salt and pepper.
Make the Tamari Beurre Blanc
In a small saucepan, melt butter over medium-low heat. Stir in tamari and lemon juice, whisking to combine. Allow to simmer for a few minutes until slightly thickened.
Serve
On a plate, serve the miso salmon topped with the sautéed kale and blue oyster mushrooms. Drizzle the tamari beurre blanc over the dish and enjoy.
