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Lemon and Misoglazed Shishitos with Salmon


Combining elements of East and Southwest, this transconti­nental recipe is so delicious that you won’t know where you are. Serves two.

1 pound salmon filet, preferably cut from the thick end

1 pound fresh shishito peppers, washed and dried

¼ cup white miso paste

The juice of one lemon

½ teaspoon salt

1 tablespoon butter

3 tablespoon­s sesame seeds

Soy sauce, to taste

Jasmine rice

Turn the oven to broil. Position an oven rack about seven inches below the element or flame.

Combine 2 tablespoon­s lemon juice and the miso, and stir together until completely mixed.

Sprinkle the fish with salt. Let sit for 15 minutes, then rinse it with the remaining lemon juice. Smear the fish with half of the lemon miso mixture. Let it sit in the fridge until it’s time to cook it.

Rinse the shishitos and put them on a baking pan. Roast them under the broiler, tossing and stirring often, until they are blistered on all sides – about 12 minutes. Remove from the oven to cool. (You can roast any chile this way, including New Mexico-style, Anaheim, poblano, jalapeño, etc.)

Put half of the butter on the salmon and place the fish in an oven pan under the broiler, skin-side down, and cook until browned on top and solid to the touch – about ten minutes. Remove and let cool.

Toss the shishitos with the remaining lemon/miso paste and the remaining half-tablespoon of butter.

Plate the shishitos and salmon with rice, garnish with the sesame seeds and a lemon wedge, and serve with soy sauce.

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