Miso Salmon w/Wild Rice or Fingerling Potatoes
1 Cup Brown Sugar
8 Tblsp Soy Sauce
1/2 Cup Hot Water
8 Tblsp Miso Paste
32 oz Salmon
2 Tblsp Unsalted Butter
2 Tblsp Freshly Zested Ginger
1/2 Cup Mirin
3 Cloves Garlic-Minced
1/2 Cup Unsalted Butter-Cubed Cold
1-2 Fresh Limes
On the Side: Wild Rice/Fingerling Potatoes
For the Rice Just Cook According to Package Directions.
For the Fingerling Potatoes: Halve them and then Drizzle with Olive Oil and Seasoned with Salt and Pepper. Roast on a Sheet Pan in the Oven at 375 Degrees F. until Crisp and Brown- Approximately 1 Hour.
Whats So Good About Salmon?!
It Actually Lowers Our Blood Pressure, and Rich in Omega-3 Fatty Acids, and High in B Vitamins and Loaded with Potassium!
And What About Those Limes?!
Besides being Chock full of Vitamin C, Limes Actually Help with Digestion, and Promote Healthy Skin!
If Making Potatoes, Get those into the Oven First.
In a Small Mixing Bowl Combine the Brown Sugar, Soy Sauce, Hot Water and Miso and Set Aside.
Lightly Oil Pan Large Enough to Accomodate the Salmon.
Lightly Rub Salmon with Olive Oil then Set in Pan. Brush both Sides of the Fish with the Miso Mixture, Cover and Allow to Sit for 15-20 Minutes,
Meanwhile, if Preparing Rice, do so According to Package Directions.
Pour Remaining Miso Mixture into a Small Sauce Pot. Over Low Heat, Whisk in Ginger, Garlic and Slowly Add Juice of One Lime. Bring the Mixture to a Boil then Reduce Heat, Simmering Until Mixture thickens and Reduces by Half. Remove From Heat, Whisking in Remaining Cubes of Cold Butter.
Place Salmon in 350 Degree F. Pre-Heated Oven and Cook about 3-5 Minutes per side. Basting Each Side Once, With Reduced Sauce While Cooking.
Once Fish is Translucent and Cooked Through, Remove From Oven.
Arrange Potatoes Or Rice on Serving Platter then Top with Salmon. Drizzle Remaining Sauce Over Top and Garnish with Slices of Lime and Bits of Zest.