HAWAIIAN-STYLE SALMON
This miso butter recipe is one of our favorite upgrades for a basic roasted salmon fillet, one that adds levels of flavor with very little effort. Feeling island inspired? This dish makes an absolutely delicious centerpiece for a Hawaiian-style plate lunch or dinner, served alongside a scoop of hot rice and a scoop of macaroni salad — or a vinaigrette-dressed coleslaw, instead of macaroni, to lighten up the meal a bit.
Miso on its own is one of our favorite pantry staples for adding a bit of complex saltiness to all kinds of dressings, marinades and soups. And the combination of miso and butter is magical, especially when punched up with chives, garlic and chili flakes.
There are so many uses for this flavored butter that it’s worth making a double or triple batch, so you’ll have some to stash away in the freezer. Finish blanched or steamed vegetables by tossing them with miso butter, or use it to top baked or mashed potatoes or even grilled steak.
If you want to freeze the miso butter for future use, form it into a log and wrap it well with parchment paper or plastic wrap. Or transfer the miso butter to a freezer-safe plastic bag, pressing down to form a thin sheet. Then just slice off a round of frozen butter or break off a piece whenever you need a little added oomph.
Roasted Salmon with Miso Butter
Serves 4
INGREDIENTS 2 tablespoons unsalted butter, softened 1 tablespoon white or red miso
1 clove garlic, finely minced (about 1 teaspoon) Big pinch red chili pepper flakes
1 tablespoon finely chopped chives
4 salmon fillets, 6 ounces each
Salt and pepper Lemon wedges and finely chopped chives to garnish
DIRECTIONS
Heat oven to 425 degrees. Line a roasting pan with foil or parchment paper.
In a small bowl, mix the softened butter with the miso, garlic, chili flakes and chives.
If the miso butter is very soft, you can chill it in the refrigerator to firm it up while you assemble the rest of the dish. Rinse the salmon fillets and pat them dry. Season both sides of the fish with salt and pepper. Place fillets skin-side down on prepared baking tray and spread a dollop of miso butter over the top of each fillet.
Roast the salmon for 6 to 7 minutes, depending on the thickness of the fish and how you like your salmon cooked. Baste salmon with pan juices halfway through cooking. To serve, garnish salmon with chopped chives and serve with lemon wedges.