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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