Ginger Miso Pan-Roasted Salmon
A light and easy dinner main you can feel good about
The key to executing this fish dish is not rushing the process, that means giving the salmon time to marinate and being patient once it gets in the pan.
Ingredients
2 salmon filets with skin on (the individually sealed frozen bags are my favorite, but filets from the fresh section of the grocery are of course great too)
3 tbsp white miso paste
2 tbsp rice vinegar
3 tbsp honey
About 2 tsp fresh grated ginger (fresh ginger goes a long way. I sometimes put more than this in, but this should definitely do)
1 tsp soy sauce (for salinity and color)
Instructions
Get your salmon out of the fridge about an hour before you are ready to cook and season it all over with a few tablespoons of salt. If using frozen filets, either defrost them in the fridge overnight or on the counter over 2 hours or so.
Mix up your marinade ingredients with a whisk and separate it into two bowls. Brush half of the marinade onto the filets and leave them out for an hour. When ready to cook, get your pan up to medium heat with some neutral oil. Pat the skin side down dry-ish with some paper towels and get the filets into the pan, skin side down. Cover the pan – ideally with a glass cover so you can see the fish – and let them go for about 5-7 minutes, depending on the thickness of the filets.
Remove the filets from the pan once the last bit of deep salmon-colored flesh turns opaque (and not a second later!) Serve with your favorite crunchy veggies or rice pilaf and drizzle the remaining marinade (at this point it’s more of a dressing) over everything. Sprinkle with sesame seeds or bagel seasoning for presentation points.
Pictured here with some flash-fried Brussel sprouts and cauliflower rice.
