With the winds getting warmer and the trees starting to bloom our taste buds are starting to crave spring and summer flavors. What’s the first thing my family craves? Fresh salmon of course, and for a Texas family of three that’s somewhat odd because I live thousands of miles away from any salmon run. The mainstream salmon season doesn’t start for a few more months so basically I’m left with farmed salmon and I’d rather eat my shoe – it tastes better.
kissing the fishmonger
I couldn’t ignore the craving any longer and broke down in front of my fishmonger when he told me he had a present for me. There before me in all it’s glory was a wild sockeye filet that was just flown in from Russia. I could have kissed him right there but he smelled like fish and my husband was watching. Honestly, I think USA salmon is better but I’m biased because my friends over in Cordova, Alaska (Copper River Salmon) take care and catch of one hell of a fish.
Once I got back home, I grabbed some red miso and mustard (a fabulous combo) and the rest is delicious history. I like to use brown rice miso (Genmai) that’s organic and gmo-free. You can find it on-line or at specialty markets like Whole Foods and it adds amazing flavor to fish, vegetables, marinades, and soups. Store it in your fridge and break it out whenever you want to add a little extra kick to your cooking.
Bold and savory with a hint of tangy mustard, Miso Mustard Roasted Salmon is a quick and simple dinner that will elevate your taste buds. It’s even Mia, the resident 5-year-old, approved.
Miso Mustard Roasted Salmon
It’s simple as…
Whisking together miso, mustard, vinegar, and oil…
brushing the glaze over salmon… and roasting for 12 short minutes until flaky and amazing.
We served it with Garlic Roasted Green Beans and Shiitake and rice.
Bold and savory with a hint of tangy mustard, Miso Mustard Roasted Salmon is a quick and simple dinner that will elevate your taste buds.
- 2 tablespoons organic Miso (I'm using brown rice, genmai, miso)
- 2 tablespoons whole grain dijon mustard
- 2 teaspoons sherry vinegar
- 1 teaspoon grapeseed or canola oil
- 1 to 2 pound wild sockeye salmon fillet
- Preheat oven to 425°F.
- In a bowl, whisk together miso, mustard, vinegar, and oil until smooth.
- Place the salmon fillet on a baking sheet (line the sheet with parchment paper for easy clean up) and brush it evenly with the miso mixture. Place in the oven and bake for 12 minutes until flaky.
by Meredith Steele