Miso Butter Salmon - Cooking Like Kate

miso butter salmon served with a green salsa verde, red cabbage, and white rice.

Equipment

Ingredients

For the Miso Butter Salmon:

4 salmon fillets
3 tbsp miso paste
3 tbsp unsalted butter softened
2 tbsp soy sauce
1 tbsp honey
2 cloves garlic minced
1 tsp ginger grated
Salt and black pepper to taste

For the Red Cabbage:

1 small red cabbage shredded
Salt and black pepper to taste
Olive oil for cooking

For the Salsa Verde:

4 green onions finely chopped
2 shallots finely chopped
2 poblano peppers diced
1/4 cup fresh cilantro chopped
2 tbsp lime juice
Salt and black pepper to taste
Olive oil for sautéing

For the Rice:

1 cup jasmine rice
2 cups water
Salt to taste

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix together the miso paste, softened butter, soy sauce, honey, minced garlic, grated ginger, salt, and black pepper. Set aside.
3 tbsp miso paste, 3 tbsp unsalted butter, 2 tbsp soy sauce, 1 tbsp honey, 2 cloves garlic, 1 tsp ginger, Salt and black pepper to taste
Place the salmon fillets in the iron skillet. Spread the miso butter mixture evenly over each salmon fillet.
4 salmon fillets
Bake the salmon in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
In a separate pan, heat olive oil over medium heat. Add the chopped green onions, shallots, diced poblano peppers, salt, and black pepper. Sauté for about 5 minutes, just until the ingredients are slightly softened. Set aside and top with cilantro and lime juice.
4 green onions, 2 shallots, 2 poblano peppers, 1/4 cup fresh cilantro, 2 tbsp lime juice, Salt and black pepper to taste
In the same pan, heat olive oil over medium heat. Add the shredded red cabbage and sauté until it's tender but still has a bit of crunch. Season with salt and black pepper to taste.
1 small red cabbage, Salt and black pepper to taste, Olive oil for cooking
In a saucepan, combine jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
1 cup jasmine rice, 2 cups water, Salt to taste
Once the salmon is done, serve it on a plate with a portion of sautéed red cabbage on top. Spoon the sautéed salsa verde over the salmon. Serve with a side of cooked jasmine rice.

Video

@cookinglikekate
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♬ lovely - lovely

Notes

For a crispy skin and enhanced results, preheat the cast iron in the oven before adding the salmon to the skillet.
For optimal flavor, let the salmon marinate in the miso butter sauce for 45-60 minutes before cooking.

Nutrition