Crispy-Skinned Salmon with Asparagus, Snap Peas and Miso-Ginger Sauce
This recipe is here to prove to you that Salmon skin is your friend. In fact, I can almost guarantee that after giving this meal a whirl, you'll never shy away from fish skin again.
Servings Prep Time
3-4people 20
Cook Time
15
Servings Prep Time
3-4people 20
Cook Time
15
Ingredients
Instructions
Miso-Ginger Sauce
  1. First thing first, let's make the Miso-Ginger Sauce. Whisk the first 5 ingredients for the Miso-Ginger Sauce in a medium bowl. Slowly whisk in the oil, a little bit at a time, until emulsified. Season with Salt and Pepper to taste and set aside.
Cook the Salmon and Vegetables
  1. Heat a medium cast iron skillet over medium-high heat. Rub pieces of Salmon with 1 Tbsp of oil. While on a plate, salt the skin side. When pan is hot, add remaining 2 Tbsp of oil. Add Salmon fillets, skin side-down. Salt other side of Salmon and cook for for 5 minutes. Flip and cook on the other side for 3 minutes. Remove Salmon from pan and set on a plate, skin side-up.
  2. Turn heat to medium-low. Add Asparagus and Snap Peas to pan and season with Salt and Pepper. Cook, stirring occasionally, until vegetables are cooked through, but still firm, 4-5 minutes.
  3. Remove pan from heat, add Salmon on top of Vegetables, skin side-up and top with Green Onions.
  4. Drizzle with Miso-Ginger Sauce after plating.
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DISCLAIMER: Kevin, Lori, Abby, & Haley do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner.