Serves 4
Prep time 15 minutes
Cook time 25
Ingredients:
Salmon 20 oz
4 tablespoons Miso
3 tablespoons Warm water
2 fennels
8 shishito peppers
8 radishes
1 garlic clove, slightly crushed
1 avocado
1 teaspoon of vinegar
1 teaspoon of maple syrup
1/2 teaspoon of pepper
Maldon salt (or other coarse salt) TT
Extra virgin olive oil
Directions:
For the Salmon:
- Mix 3 tablespoons miso and warm water together until smooth
- Place salmon on a parchment paper lined baking sheet and brush with miso wash
- Bake in a preheated oven at 400 degrees for about 15 minutes or until cooked through
For the Veggies:
- On a grill, plancha, or non stick pan, cook veggies 10 minutes on low heat, turning once seared
- *You want your veggies to remain al dente
- While they are still hot, toss them in a bowl with crushed garlic clove, olive oil and salt to taste
For the Dressing:
- Blend together avocado, 1 tablespoon of miso, vinegar, maple syrup, pepper, 3 tablespoons of extra virgin olive oil, and Salt to taste until smooth
Serve Salmon with veggies and dip!
