Miso Baked Salmon with Asparagus | SpiceTribe
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Miso Baked Salmon with Asparagus

Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Miso Baked Salmon with Asparagus

Chef notes

Another great one pan meal, this one is a winner for a lovely late spring or early summer dinner al fresco.

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Ingredients

  • 4 - 8 oz fillets of salmon, bones removed
  • 1–2 bunches of asparagus, stems trimmed
  • handful of shishito peppers (12-15)
  • 1 lime, cut into wheels
  • Kissed by Binchotan Japanese Chile Blend
  • FOR THE MISO BUTTER

  • 4 Tbsp unsalted butter, softened
  • 4 Tbsp white miso
Kissed by Binchotan Japanese Chile Blend

Kissed by Binchotan Japanese Chile Blend

$10
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Steps

Step 1 -

Preheat oven to 425F.

Step 2 -

Oil sheet pan and add salmon, asparagus and shishito peppers without overcrowding.

Step 3 -

Mix butter and miso together and spread over salmon.

Step 4 -

Add a couple of dollops of miso butter on the asparagus and shishitos.

Step 5 -

Sprinkle with Kissed by Binchotan to your liking. (this blend is on the spicier side and a little goes a long way).

Step 6 -

Add lime wheels onto salmon.

Step 7 -

Bake for 10 minutes or until salmon is slightly brown on edges.

Step 8 -

Serve over brown rice or a bed of spinach for a quick, easy and healthy meal.

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Things to remember

  • White miso is the mildest of the misos, and lightest in salt content
  • After baking, squeeze lime slices over the salmon and add salt to taste (if needed)
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