Miso Salmon
If winter represents death and spring symbolizes rebirth, then summer would mean growth.
Six months ago, my cousin dropped off an unexpected gift from my mom after she passed: a @heartbeatstone wrapped in a box made of wildflower seeds. My husband has been trying to propagate those seeds since with no luck until this past week. It’s no coincidence that the first flower to bloom is during my mom’s birth month.
Summer is almost here. Let’s relish in the warm air, indulge in the flavors of the harvest, and celebrate our chance to grow during another season under the sun.
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (4 Servings)
2 LB. SALMON, CUT IN 2 IN. PIECES
3 TBSP WHITE MISO
1 1/2 TBSP SAKE
1 1/2 TBSP MIRIN
1 1/2 TBSP SOY SAUCE
1/2 TSP SESAME OIL
GREEN ONION, SLICED
ROASTED SESAME SEEDS
Instructions
Mix miso, sake, mirin, soy sauce and sesame oil in a baking dish and add salmon to marinate (skin side up). Cover and place in refrigerator for an hour.
When ready, place on a pan lined with parchment paper (skin side down) and bake at 425 degrees for 10 minutes.
Top with green onion and sesame seeds.
