This is absolutely the easiest weeknight meal, ever, and it's healthy to boot! Salmon is one of those foods that I absolutely crave sometimes. It's so versatile and is delicious plain, or dressed up.
I still have this giant tub of miso that needs to be used up, so the other day, I made a simple miso glaze to brush onto pan seared salmon. "Glaze" is almost too generous a word, as it is really just two parts soy sauce to one part miso. Paired with some simple roasted broccoli rabe, this is a weeknight meal that is going to be on the regular rotation. Prep and cooking time is should take less than an hour, if you already have the ingredients on hand.
For the miso salmon:
- Approximately 1 lb fresh salmon filet (You will need 4oz for each person served)
- 1 tbsp white miso
- 2 tbsp soy sauce
- olive oil, for pan searing
- fresh lemon wedges
For the broccoli rabe:
- 1 lb bunch of fresh broccoli rabe, ends trimmed
- 4-5 large cloves fresh garlic, minced
- 1/4 cup olive oil
- approximately 2 tbsp crushed red pepper
- salt and pepper
First, prepare your broccoli rabe. Preheat the oven to 400 degrees. This is so easy, it's ridiculous! On a sheet pan lined with aluminum foili, lay out the broccoli. (It's okay if they overlap. Easy, remember?) Drizzle the olive oil over the top and give it a light toss. Sprinkle the garlic and crushed red pepper as well. Give it a generous sprinkling of salt, and a light coating of black pepper. When the oven is hot, slide the sheet pan in a middle rack. Leave it in there for about 30 minutes, or until the garlic chunks are no longer raw.
While that is in the oven, heat up your miso glaze over medium-high heat. I did this in a saucepan but next time, I'll make it even easier and do it in the microwave. Combine your glaze and mix it together with a silicone basting brush. Set aside.
Next, prep your salmon. Cut the filet into 2 inch pieces, if not already cut. Pat both sides dry with paper towels. Having a dry surface allows for a good, brown, sear. In shallow frying pan, heat up olive oil on high heat until shimmering hot. Place the filets, top side down, into the pan, and do not move for the next 5 or so minutes. Warning: there might be some splatter. You'll know the fish is nice and brown when you can easily flip it over without the surface sticking. If it's still sticky, it's not done yet and let it keep cooking.
After about 4 minutes, flip the fish over onto its skin side, carefully. As the other side is cooking, brush the miso soy mixture onto the surface of the salmon. Just this little bit of extra flavor goes so well with the salmon and seasons it at the same time. Let the fish cook for another 4 minutes or so*, or until the skin is no longer sticking to the bottom of the pan.
When the skin is no longer sticking, remove the fish and plate. Take the broccoli rabe out of the oven and serve up both with a generous squeeze of lemon juice. The result will be bright and packed with flavor. Enjoy!(this is how I like my salmon, dark pink on the inside)
*For those who like their salmon more cooked than shown above, leave it in the pan after both sides are seared and stick it in a 350 degree oven for an additional 5-10 minutes (5 minutes will still leave the inside slightly raw, and 10 minutes will cook the whole thing through). Bon appetit!