Miso-Crusted Salmon with Fennel Salad

Page 134

| Course Type: Main Courses

(1 review)

Tags: easy

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Instead of fillet, I ended up with salmon steaks, but this recipe still worked out swell. The miso paste sauce was pretty mild, so I added some grated fresh ginger, toasted sesame oil. When the steaks were done cooking, I sprinkled them with toasted sesame seeds.

There turned out to be quite a bit extra sauce.

The recommended internal temperature for salmon is 125, this took about 4 minutes on the first side and another 3 minutes on the second side. My steaks were about 1 inch thick. They were easy to prepare, especially if you can resist the extra doctoring up that I gave the sauce.

The fennel salad recipe looks good, but we have so much lettuce and so many tomatoes that I couldn't rationalize purchasing the extra ingredients. As a starch side, I also served brown rice.

This is my first recipe

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