The Pioneer Woman Tasty Kitchen
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Miso Butter Salmon

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Level: Easy

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Description

The popular “miso butter salmon” is brought to the next level with a sweet and savory corn puree.

Ingredients

  • FOR THE CORN PUREE:
  • 2 Tablespoons Butter, Divided
  • 1 whole Medium Shallot Or Cipollini Onion, Finely Chopped
  • 4 ears Corn, Shucked, Kernels Sliced Off Cob (about 2 Cups Kernels)
  • 1 Tablespoon White Miso Paste
  • 3 Tablespoons Full Fat Greek Yogurt
  • FOR THE SALMON:
  • 4 whole (6 To 8 Oz. Size) Center-cut Salmon Fillets, Skin Removed Before Or After Cooking
  • 4 teaspoons Olive Oil, Or As Needed
  • Salt And Pepper, to taste
  • 4 Tablespoons Butter, Softened At Room Temperature
  • 2 Tablespoons White Miso Paste
  • ¼ cups Loosely Packed Herbs, Such As Tarragon, Dill And Parsley, For Garnish

Preparation

Preheat oven to 425°F. Line a sheet tray with parchment.

For the corn puree, heat a medium-sized nonstick pan over medium heat. Melt 1 tablespoon butter in pan. Add onion. Season with salt. Sauté for 5–8 minutes or until sweet and translucent. Reduce heat as needed to avoid browning.

Add remaining tablespoon of butter, corn and miso to pan. Sauté for about 3–5 minutes or until tender with a slight bite. Remove ½ cup of corn mixture from pan and reserve for plating. Cook remaining corn mixture for an additional 2–3 minutes.

Transfer corn mixture to a food processor or blender. Add yogurt. Process until smooth. Season with additional salt, if needed. (Of note, I do not currently own a high powered blender. For the best results, I first finely chopped the corn mixture in my food processor. Then, I added the corn mix and yogurt to my blender and processed until smooth. This additional step might not be necessary depending on your equipment.) Reheat puree and reserved whole corn in small saucepans before serving, if desired.

Pat salmon dry. Coat lightly in olive oil. Season lightly with salt and pepper. If skin is attached, place salmon on sheet tray skin side down. Whisk together softened butter and miso paste. Spread butter mixture on top of salmon fillets. Bake in preheated oven for 10–15 minutes or until desired doneness.

Spoon corn puree on serving plates. Top with salmon. Top with whole corn and mixed herbs. Serve with steamed asparagus or desired vegetable. Enjoy.

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