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Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe

Miso Butter Salmon with Sizzled Scallion Salsa Verde Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 79 reviews
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main-course
  • Method: Baking
  • Cuisine: Fusion, Asian-inspired
  • Diet: Gluten Free

Description

This Miso Butter Salmon with Sizzled Scallion Salsa Verde is a weeknight-friendly, flavor-packed main course featuring tender, oven-baked salmon slathered in umami-rich miso butter. It’s finished with a zingy, aromatic salsa verde made by sizzling scallions, shallot, and garlic in hot olive oil and brightening it up with lemon and vinegar. Quick to make, irresistibly savory, and perfect over rice or greens.

Ingredients

Miso Butter Salmon

  • 2 salmon filets (about 1–1.5 lbs total)
  • 1 tbsp white miso paste
  • 2 tbsp butter, room temperature
  • Black pepper, to taste

Sizzled Scallion Salsa Verde

  • 2 large scallions, finely chopped
  • 1 shallot, sliced
  • 4 cloves garlic, minced
  • 1/2 tsp Aleppo pepper or crushed red pepper
  • 1/4 cup olive oil
  • 2 tbsp roughly chopped cilantro
  • 1 tbsp red wine vinegar
  • Juice of 1/2 lemon

Instructions

  1. Prepare Oven and Salmon: Preheat your oven to 400°F (200°C). In a small bowl, use a fork to thoroughly mash together the white miso paste and room temperature butter. Arrange the salmon filets skin side down on a baking sheet, then evenly spread the miso butter over the top of each filet. Season lightly with black pepper.
  2. Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for about 15 minutes, or until the fish easily flakes with a fork and is cooked through to your liking.
  3. Make the Salsa Verde Base: While the salmon bakes, place the finely chopped scallions, sliced shallot, minced garlic, and Aleppo or crushed red pepper into a heatproof medium mixing bowl.
  4. Sizzle and Combine: Heat the olive oil in a small pan over medium heat until it’s hot but not smoking. Carefully pour the hot oil over the scallion mixture in the bowl—the aromatics will sizzle! Stir well and let the mixture rest for about 10 minutes to infuse.
  5. Finish Salsa Verde: After 10 minutes, stir in the chopped cilantro, red wine vinegar, and fresh lemon juice. Mix until well combined. Taste and adjust seasoning if needed.
  6. Plate and Serve: Once the salmon is finished, plate it over hot rice or your choice of greens. Spoon a generous amount of the sizzled scallion salsa verde over each salmon filet and serve immediately.

Notes

  • You can substitute sweet white miso with yellow or red miso for a slightly deeper flavor.
  • Try adding fresh herbs like parsley or mint for extra brightness in the salsa verde.
  • The salmon can be broiled for the last 1-2 minutes if you prefer a golden crust.
  • Delicious with rice, quinoa, or a simple arugula salad as serving bases.
  • Leftover salsa verde pairs well with grilled vegetables or roasted potatoes.

Nutrition

  • Serving Size: 1 salmon filet with salsa
  • Calories: 475
  • Sugar: 2g
  • Sodium: 685mg
  • Fat: 34g
  • Saturated Fat: 9g
  • Unsaturated Fat: 23g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 108mg

Find it online: https://emilysplate.com/miso-butter-salmon-with-sizzled-scallion-salsa-verde-recipe/