As mentioned last Friday – until Easter, my one cooking day of the week is being impacted by Lent. No meat for us, because the boyfriend fasts. So as promised, after the Miso Mushroom Pasta went over well last week and it was decided that miso is not a flavor that Jim hates, it was time to go full-out and try the Miso Salmon I’ve been craving for forever at this point.
Overall it was a huge hit, and it’s really simple. I basically followed this recipe only omitting the mushrooms (the ones I picked up turned out to be moldy at the bottom of the container). It’s really easy, you basically just mix together equal parts miso and mirin (sweet japanese cooking wine – any grocery store with a decently sized international section should have both ingredients), and dump it over the salmon filets along with a pat of butter. Seal it all up in a tin foil pouch, pop them in a 400F oven for 15 minutes, and BAM. Perfectly flakey Miso Salmon.
I also roasted up some asparagus to go with the fish. That ended up being not only the perfect complement but super easy, since the cooking time and temperature are pretty much the same. I just tossed the asparagus with some olive oil, salt, pepper, and garlic powder before roasting. Delicious, and came out of the oven at precisely the same time as the salmon.
Overall, A+ for this recipe and certainly one that will stay in the repertoire well past lent.