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🐟 Seafood

Miso butter salmon with sizzled scallion salsa verde

Savory, glossy, and very happy over rice or greens

⏱️ Time estimate: about 30 minutes

Salmon fillets bake under a quick white miso butter, then get spooned over with a warm scallion salsa verde full of shallot, garlic, Aleppo pepper, lemon, and cilantro.

Miso butter salmon with scallion salsa verde over rice

Ingredients

Serves 2

Miso butter salmon

  • 2 fillets salmon, about 1 to 1 1/2 pounds total
  • 1 tablespoon white miso paste
  • 2 tablespoons butter, room temperature
  • Black pepper

Sizzled scallion salsa verde

  • 2 large scallions, finely chopped
  • 1 shallot, sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon Aleppo pepper or crushed red pepper
  • 1/4 cup olive oil
  • 2 tablespoons roughly chopped cilantro
  • 1 tablespoon red wine vinegar
  • Juice of 1/2 lemon

Instructions

  1. Bake the salmon. Heat the oven to 400°F. In a small bowl, mash the miso paste and butter together with a fork. Place the salmon fillets skin-side down on a baking sheet, spread the miso butter over the tops, season with black pepper, and bake for about 15 minutes, until flaky.
  2. Make the salsa verde base. While the salmon bakes, combine the scallions, shallot, garlic, and Aleppo pepper in a medium bowl.
  3. Sizzle the oil. Heat the olive oil in a pan over medium heat until hot but not smoking. Pour it over the scallion mixture, stir, and let it sit for about 10 minutes. Mix in the cilantro, red wine vinegar, and lemon juice.
  4. Serve. Plate the salmon over rice or greens and spoon the salsa verde generously over the top.

This feels especially nice when the rice soaks up all the miso butter and salsa drippings.