Description
Miso honey buttered salmon with sesame noodles and tangy pickled Asian slaw makes a flavour-packed 30-minute dinner using prepared ingredients, or an amazing fast and easy meal any time.
Ingredients
For the salmon
- 4 salmon fillets, approximately 5-6 ounces (140-170 g) each
- Salt and freshly ground black pepper, to taste
- 2-3 tablespoons Miso Honey Compound Butter (recipe below)
- For the miso honey compound butter
- 1/2 cup (113 g) unsalted butter, softened
- 2 tablespoons white or red miso paste
- 1 tablespoon honey
For the sesame noodles
- 6-8 ounces (170-225 g) chow mein noodles, or the remaining package amount
- 1 - 2 tablespoons sesame oil, plus more as needed
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
For the pickled Asian slaw
- 2 cups prepared Pickled Asian Slaw, see recipe linked
- A little of the pickling liquid, as needed
Instructions
Make the miso honey compound butter.
- In a small bowl or mixer combine the softened butter, miso paste and honey. Mix until thoroughly incorporated. Taste and adjust the balance of sweetness and savouriness to suit your preference.
- Set aside what you need for dinner. Refrigerate remaining compound butter in an airtight container for up to one week, or freeze for longer storage.
Prepare the pickled slaw.
- Use the remaining Asian Slaw mix to prepare the Pickled Asian Slaw according to the existing PL&B recipe. If already prepared, drain off excess pickling liquid before serving, reserving a little to adjust the acidity if needed.
Cook the noodles.
- Cook the chow mein noodles according to the package instructions. Drain well, then toss immediately with sesame oil, sesame seeds and sliced green onions. Taste and adjust the seasoning. Keep warm.
Sear the salmon.
- Pat the salmon fillets dry and season with salt and pepper.
- Heat Miso Honey Butter in a heavy skillet over medium heat, until bubbling and starting to brown. Place the salmon in the pan, presentation-side down, and sear until deeply golden and well-coloured, approximately 3–4 minutes depending on thickness.
- Turn the fillets, reduce your heat, and cook for another 2–4 minutes. Remove from heat altogether or shift your pan if you see the fish cooking too fast, adjusting the heat as necessary. During the final minute, add about a teaspoon of the miso honey compound butter to the top of the filets. Allow it to melt over the salmon.
- Cook to your preferred doneness. For food safety, Health Canada recommends cooking fish to an internal temperature of 70°C (158°F).
Rest and plate.
- Transfer the salmon to a plate and rest for 2–3 minutes. The residual heat will continue to cook the fish slightly.
- Divide the sesame noodles among four plates. Add a generous serving of pickled Asian slaw on the side then top with the salmon and add more miso honey butter over each fillet.
- Serve immediately.
Notes
• Compound butter: Make it during weekend prep and refrigerate until needed. It also works beautifully on roasted vegetables, prawns and chicken.
• Salmon colour: Dry fish and a properly heated pan are the keys to a good sear. Avoid moving the fillets before a crust develops.
• Noodles: If the noodles have been cooked ahead, reheat them briefly with a splash of water before tossing with sesame oil and garnishes.
• Slaw: The acidity of the pickled vegetables balances the rich butter and salmon. Drain well to avoid watering down the plate.
• Storage: Refrigerate leftover salmon, noodles and slaw separately in airtight containers and consume within 2–3 days. Reheat the salmon gently to avoid drying it out.
- Prep Time: 10 minutes
- Cook Time: 15 - 20 minutes
- Category: Dinner
- Method: Boiling, Frying
- Cuisine: Asian
