| Portions |
|---|
| Serves 4-6 |
Ingredients
Glaze:
- 1/3 cup unsalted butter
- ¼ cup white miso paste
- 2 tbsp runny honey
- 2 tbsp rice vinegar
- 1 tbsp finely grated fresh ginger
- 1 clove garlic, finely grated
Salmon:
- 2 lb (900g) centre-cut skin-on salmon fillet
- Kosher salt and cracked black pepper
- 2 tbsp neutral oil (such as grapeseed or sunflower)
Vegetables:
- 8 oz (225g) shiitake mushrooms, stemmed an sliced
- 1 ½ cups snap peas, trimmed
- 2 red, orange or yellow bell peppers, sliced
- 4 green onions, cut into 2-inch pieces
To Finish:
- Black and white sesame seeds
- Sliced green onions
Directions
- Preheat the oven to 400°F.
- First up we’ll make the glaze and get that out of the way. In a small pot over medium heat, melt the butter until the milk solids turn golden brown and smell a bit nutty, about 3-4 minutes. Remove from the heat and whisk in the miso, honey, vinegar, ginger and garlic until smooth and glossy. Set aside.
- Pat the salmon dry with paper towel and season lightly with salt and generously with pepper. Heat half the oil in a large oven-safe pan (such as a roomy cast-iron, a braiser or a deep sauté pan) over medium-high heat until the oil shimmers. Add the mushrooms and cook until they’ve released their liquid and begin to brown, about 4 minutes. Add the rest of the veg and cook for another 2 minutes, just until they begin to soften. Transfer the veg to a bowl and set aside.
- Wipe the pan clean and add the rest of the oil, then carefully lay the salmon, skin side down, in the pan. Leave it alone until the skin is golden and releases from the pan easily, about 3-4 minutes. Scatter the veg around the salmon, then transfer it to the oven and roast for about 7 minutes.
- Carefully remove the pan from the oven and brush a generous amount of the glaze all over the salmon and veg. Return to the oven for another 3-5 minutes or until the salmon reaches 135°F in the thickest part on an instant read thermometer.
- Remove from the oven and brush the salmon and veg one more time with a bit more of the glaze. Scatter with sesame seeds and green onions and serve in the pan. Enjoy!