Description
This Miso Butter Salmon with Sizzled Scallion Salsa Verde is a quick and flavorful dish combining tender pan-seared salmon glazed with a savory miso butter and topped with a vibrant, slightly charred scallion salsa. Perfect for a nutritious weeknight dinner, it balances umami-rich flavors with fresh herbs and citrusy tang.
Ingredients
Scale
For the Miso Butter Salmon
- 4 salmon fillets (skin on or skinless)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
For the Sizzled Scallion Salsa Verde
- 6-8 scallions, chopped
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 small garlic clove, minced
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
Instructions
- Prepare the Miso Butter: In a bowl, combine the softened butter, white miso paste, soy sauce, sesame oil, freshly grated ginger, and fresh lemon juice. Mix thoroughly until smooth and well blended. Set this miso butter aside for later use.
- Cook the Salmon: Season both sides of the salmon fillets with salt and pepper. Heat a skillet over medium-high heat and place the fillets skin-side down if skin-on. Cook each side for about 4-5 minutes, depending on thickness, until the salmon is golden brown and just cooked through. During the last minute of cooking, spoon a portion of the prepared miso butter over each fillet, allowing it to melt and glaze the fish. Once cooked, remove the salmon from the skillet and keep warm.
- Make the Sizzled Scallion Salsa Verde: Using the same skillet, add the olive oil and chopped scallions. Sauté the scallions for 2-3 minutes, stirring constantly, until they soften and develop slight charred edges. Remove the skillet from heat and immediately stir in the chopped cilantro, parsley, lemon juice, white wine vinegar, minced garlic, and optional red pepper flakes. Season with salt and pepper to taste, mixing well to combine all flavors.
- Serve: Plate the salmon fillets and generously spoon the sizzled scallion salsa verde over the top. Serve immediately alongside steamed rice, sautéed greens, or your preferred vegetable side dish for a complete, delectable meal.
Notes
- Use skin-on salmon for extra crispy texture or skinless for easier plating.
- Adjust red pepper flakes in the salsa verde for desired spiciness or omit for a milder flavor.
- The miso butter can be prepared ahead and stored in the refrigerator for up to 3 days.
- Ensure not to overcook the salmon to keep it juicy and tender.
- Feel free to substitute fresh herbs in the salsa verde with basil or mint for a different flavor profile.
