Salmon is probably the fish my family eats the most. It’s full of omega-3 fatty acids, and the rich flavor is satisfying. To make a creamy sauce – without the cream – I rely on mild white miso paste and just a wink of butter!

Sesame-Crusted Salmon with Miso Sauce

Serves 4

For the salmon:

2 10oz salmon fillets, any pin bones removed

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons sesame seeds (white, black or mixed)

For the sauce:

1/2 cup low-sodium chicken broth

2 tablespoons mirin (rice wine) or dry white wine

1 tablespoon rice vinegar

1 tablespoon miso paste (preferably white)

1 1/4-inch thick crosswise slice of yellow or white onion

2 garlic cloves, smashed

For cooking and serving:

1 teaspoon canola oil

2 tablespoon unsalted butter

1 tablespoon finely chopped fresh chives

 

To prepare salmon: Preheat oven to 375. Halve each fillet crosswise so you end up with 4 pieces. Season the salmon with the salt and pepper. Place the sesame seeds on a small plate and press the top side of each piece of salmon into the sesame seeds, lightly patting the seeds on to encourage them to stick. Set the salmon aside.

 

To make the sauce: Whisk together the broth, 1/4 cup of water, the mirin, vinegar, and miso paste in a small saucepan. Add the onion and garlic and cook over medium heat until the mixture thickens and gets creamy, stirring often, for about 5 minutes. Turn off the heat.

 

Heat a large oven-safe nonstick skillet over medium heat. Add the canola oil, and once it shimmers, add the salmon fillets, sesame side down. Cook until the sesame seeds are golden, about 3 minutes, then flip the fillets over. Transfer the skillet to the oven and bake until the fillets resist light pressure and are nearly opaque all the way through, 11 to 13 minutes.

 

Remove the salmon from the oven and set aside while finishing the sauce. Remove the onion and garlic from the sauce and set the saucepan over low heat. Whisk in the butter until the sauce is creamy.

 

Serve the salmon sesame side up, drizzled with the miso sauce and sprinkled with the chives.

 

Image: Energy Times: Hydrophilic Meal Plan

Recipe unaltered from Food Network Chef Melissa D’Arabian