Salmon with Miso Butter Inspired by My Japanese Kitchen

4.4 / 5 based on 25 Reviews

Updated: 01. July 2024 13:52

Serving(s): 1

Ingredients

Salmon	250 g
Miso (Japanese soybean paste) *	1 tsp (teaspoon)
Spinach	200 g
clove(s) of garlic	1 piece
onion(s)	1 piece
(Flavorless) Oil	4 tablespoon (tbsp)
Salt	1 Taking
Lemon slices	1 tsp (teaspoon)
Butter	100 g

Utensils

Skewers *	2 piece
pan *	1 piece
Pot *	1 piece
Sharp Knife *	1 piece

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Recipe Information

Vegetarian:
Vegan:
Lactose:
Gluten:
Calories:	≈1330 Calories for 1 serving/s.
Difficulty:	2/3
Cuisine:
Spiciness:	Not Spicy
Category:	Hauptgericht
Preparation time:	5 Min.
Cooking Time:	10 Min.
Total Time:	15 Min.
Keywords:	Lachs mit Miso Butter, Hauptgericht
Original Characters:	ー

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5 have already made this dish!

Christian

Gregor

Marius

Nizu°^°

Johanna

The preparation:

Mix the butter with the miso paste and the grated lemon slice. This is best done in a warm pot as the butter will become liquid and will perfectly combine with the miso paste. Place the butter in the refrigerator afterwards.
Heat a pan with some oil and start frying the salmon.
Finely chop the garlic and dice the onion.
Heat 1 tbsp of oil in another pan and add the garlic and onion.
Wash the spinach and remove any excess water. Then add the vegetables to the hot pan with the garlic and fry for about 3 minutes.
Watch the salmon. After 3 to 4 minutes, turn it over and fry the other side for 3-4 minutes as well.
Arrange the spinach on a plate first, place the salmon fillet on top and drizzle the miso butter sauce over the salmon. Now enjoy the recipe from Stevan Paul.

Salmon can be used to conjure up many delicious dishes. This dish is an adaptation of Japanese cuisine , created by the chef and author Stevan Paul . The heart of this recipe is the miso butter, which has a Japanese touch. Miso is a Japanese soybean paste and is firmly rooted in Japanese cuisine. Many dishes, such as Miso Shiru (Japanese miso soup) contain this healthy paste.

I took this recipe from the book "My Japanese Kitchen" by Stevan Paul. You can find the review of this book here.