This is a one-pan meal that is ready in under 15 minutes. The miso dressing works well with other seared or grilled seafood like shrimp, scallops, cod, or striped bass and also tossed with bitter ingredients like kale, radicchio, and arugula. The leftover salmon is delicious when mixed with a little dressing and mashed with a fork (it’s just like making a tuna salad).
Seared Salmon with Miso Lime Dressing
1 (6-ounce) salmon filet, skin on
1/8 tsp. salt
2–3 cranks of freshly ground black pepper
1-2 tsp. avocado oil or cooking spray
MISO LIME DRESSING INGREDIENTS
1/4 cup fresh lime juice (about 3 limes)
1/4 cup white miso
1 Tbsp. whole-grain mustard or Dijon
1 tsp. pure maple syrup
1 garlic clove, chopped
1/2 cup avocado oil
INSTRUCTIONS FOR SALMON:
Preheat the oven to 400°F. Season the salmon filet with salt and pepper on both sides.
Add the oil to an oven-safe saute pan (like a cast iron) and turn on medium-high heat. Heat for one minute and then place the salmon filet, seasoned with salt and pepper on both sides, skin side down.
Use a spatula to hold down the salmon so the skin stays in contact with the pan for about 30 seconds and cook for three to five minutes or until a brown crispy ring forms along the skin.
Place the pan in the oven for six to 10 minutes, depending on how you like your salmon cooked.
Carefully pull the hot pan out of the oven and use a spatula to remove the salmon. Serve with a drizzle of the miso lime dressing (see recipe below). Store the leftovers in the fridge and eat within 24 hours.
INSTRUCTIONS FOR MISO LIME DRESSING:
Add all the ingredients to a blender and blend for 30 seconds. Store in the fridge and use within seven days.
Recipe developed for SWW by Carla Contreras