Miso Baked Salmon with Asparagus | SpiceTribe

0

Miso Baked Salmon with Asparagus

Chef Trent Blodgett

Chef Trent Blodgett

Watch Video

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.

SpiceTribe Seperator

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

Add to Cart

SpiceTribe Seperator

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.

SpiceTribe Seperator

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)

Save this recipe

Print this recipe

Share this recipe

SpiceTribe Seperator

SpiceTribe Border Line

Related Recipes

Prawns with Thai Inspired Butter

Prawns with Thai Inspired Butter

Cumin Seed Hummus

Cumin Seed Hummus

Spiced Coconut Shrimp

Spiced Coconut Shrimp

Porcini Paradiso Chicken Thighs by Spice Tribe

Porcini Paradiso Chicken Thighs

SpiceTribe Border Line