Pan-seared salmon in a miso-butter glaze with sauteed mushrooms and blistered cherry tomatoes, served over wild rice.

Miso-Butter Glazed Norwegian Salmon with Sautéed Mushrooms and Tomatoes

Name: Miso-Butter Glazed Norwegian Salmon with Sautéed Mushrooms and Tomatoes
Prep time: 10 min
Cook time: 25 min
Yield: 2
Ingredients: 2 Norwegian salmon fillet; 2 tbsp olive oil; 2 tbsp white miso; 1 shallot; 2 cloves garlic; 1 cup cherry tomatoes; 2 cups mushrooms; 2 tbsp butter, unsalted; parsley, fresh; salt and pepper; 1 cup rice, wild

A savory dish to impress - pan-seared salmon in a rich miso-butter glaze, balanced with sauteed mushrooms and bursting cherry tomatoes, served over wild rice.

Cooking time30-40 min

Difficulty levelMedium

Servings

Ingredients

Preparation

Cook wild rice according to package directions. Set aside.
In a small bowl, combine the miso paste and mirin, stirring until smooth. Set aside.
Prepare the Salmon: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper.
Place the salmon in the pan, skin-side down, and cook for 5-6 minutes until the skin is crispy and golden. Flip the salmon and cook for an additional 4-5 minutes until just cooked through. Remove the salmon from the pan and set aside.
Dice the shallot and mince the garlic.
Sauté the vegetables: In the same pan, reduce the heat to medium. Add another tablespoon of oil, and the diced shallots and minced garlic, sautéing until fragrant and softened, about 2 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 5 minutes. Then, add the cherry tomatoes and cook until they begin to soften, about 2-3 minutes. Season the vegetables with salt and pepper to taste.
Reduce the heat to low. Add the butter and return the salmon filets to the pan. Pour the miso-mirin mixture over the salmon and vegetables, gently stirring to coat everything in the sauce. Let the salmon cook for another 1-2 minutes in the sauce, allowing it to absorb the flavors.
Serve over wild rice and garnish with freshly chopped parsley for a pop of color and freshness.