Salmon with Miso Butter
Pair it with rice and some pak choi, or just snack it away before anyone else notices ;)
- 2 pieces of salmon
- salt & pepper (to season)
- 4 tablespoons butter (unsalted)
- 1 tablespoon miso paste
- 2 tablespoons fresh dill
- 1 lemon (for juice)
- 1 teaspoon lemon zest
- 2 cloves garlic
- sesame seeds (toasted)
- sadboys (to taste)
Mix room temperature butter, miso paste, fresh chopped dill, juice of 1 lemon, 1 tsp of the lemon zest, and 2 cloves of grated garlic in a bowl. This can last in the fridge for up to 2 weeks, so no worries if you have a bit left :)
Pat dry the salmon and season with salt and pepper.
Add oil to a pan and turn the heat up to medium-high. Once the pan is hot, add in the salmon and pan fry for 3 minutes on each side. Start with the non-skin sides first.
After frying on each sid, add on your desire amount of miso butter, put the lid on, and let it cook for another 3 minutes or until cooked. This process helps “steam” the salmon, which cooks faster and keeps the salmon moist.
Garnish with sesame seeds, some sadboys and enjoy!