Time
Spice
Serves
Calories
Carbs
Fiber
Fat
Protein
Ingredients
Equipment
Preparation
Crispy salmon on a bed of spinach and edamame is surrounded by a spicy and deep red miso broth.
Time
Spice
Serves
20 Minutes
Medium
Two
Calories
Carbs
Fiber
Fat
Protein
460
16g
6g
26g
44g
Ingredients
3/4 lb salmon
3 oz shelled edamame
4 oz baby spinach
3 scallions
2 tbsp red miso paste
2 shallots
2 tbsp sesame oil
8 bonito flakes
1 tsp chili flakes
1 tbsp sesame seedsPreparation
Finely slice the scallions.
Finely slice the shallots.
Place a skillet on medium heat and coat the pan lightly with sesame oil. Once the oil is hot add the shallots and scallions, and sauté until caramelized.
While the shallots sweat, cook the salmon. In a large skillet or sauté pan add enough sesame oil to coat the bottom of the pan, and place on medium high heat.
Once the oil is hot, Place the salmon skin side down and cook for 3 minutes.
Once the salmon has cooked on one side, flip it over. Add the red miso paste, bonito flakes, and 1/2 a cup of water. Cook the salmon in the broth, stirring to break up the miso paste in the broth.
Once the salmon has cooked, transfer the salmon to a cutting board, leaving the broth to cook in the pan.
The fillet will have turned from a bright pink to a soft pink and will flake when touched with a fork. Portion the salmon into two servings.
Add the spinach and the edamame to the broth in the pan. Sautè the spinach in the broth until it softens.
As the spinach cooks the broth will begin to reduce- add water in 1/2 cup increments to ensure that there will be broth remaining in the pan for plating.
Transfer the spinach and edamame to the bottom of a plate and ladle the broth on top. Lay the salmon on top of the spinach and top with the scallions and shallots. Sprinkle with the sesame seeds.
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