I had some extra salmon from the Japanese glazed pan-seared salmon I made last week, and wanted to use it up before it went bad. The recipe I used was originally made for use with scallops, but honestly, it works pretty well with the salmon; I just pan sear it, and then make the sauce and pour it over the seared salmon. I also give more detail in my directions than in the original recipe, as it assumes you know certain things.
- olive oil
- .25 c rice vinegar (reduced from original recipe bc I didn’t have .5 c on hand)
- 2 T maple syrup
- 2 T white miso paste
Heat your olive oil over high, and pan sear your salmon, cooking for three minutes on each side, enough to leave the center still good and pink.
Reduce your heat to medium high, and add your vinegar, maple, and miso, stirring with a whisk to get the miso paste to combine into the maple syrup and vinegar. It may not fully combine, and that’s okay. Simmer, until reduced and thickened.
Pour your sauce over your salmon, and enjoy!
EDIT: But make sure your salmon is still good first. That’s important. Urk.