Finished with a fresh and flavorful scallion-cilantro topping, this Miso butter Salmon is a satisfying blend of savory and light. Salmon is an excellent source of omega-3 fatty acids, essential nutrients that our body can not produce. Omega-3's are known for reducing inflammation, supporting cell structure, and improving brain and heart health, among other supportive benefits.
Salmon:
Wild-caught Salmon Large fillet (1.5 lbs)
Organic light Miso paste 3 Tbs
Grass-fed butter or Ghee 4 Tbs
Black pepper
Scallion-Cilantro topping:
1 large scallion chopped
1 shallot thinly sliced
3-4 cloves garlic minced
2 Tbs cilantro chopped
1 Tbs red wine vinegar
1/4 cup olive oil
Juice of 1/2 lemon
Directions:
Clean, debone, and pat dry Salmon. Drizzle a bit of olive oil in a large glass baking pan, then place salmon skin side down into the pan.
Mix softened butter and miso paste together in a small bowl, then spread over the top of the salmon. Finish with black pepper and bake in a preheated oven at 350 for 20-25 minutes.
While salmon is baking, prep the scallion-cilantro topping by adding all ingredients to a small bowl and mixing them together. When the salmon is finished cooking, add the topping to the salmon and enjoy with preferred sides.
Our family really enjoys these marinated Asian cucumbers:
1 large cucumber
1 Tbs toasted sesame seeds
3 Tbs rice wine vinegar
1 Tbs coconut aminos
1 Tbs toasted sesame oil
1 Tbs honey
1 tsp finely grated fresh ginger
1/4 tsp garlic powder
Once you have added all ingredients to a bowl, let marinate in the fridge for 15 minutes before serving.