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.
Ingredients
For the Salmon
- 4 5 oz Boneless, skin-on Salmon fillets Preferably wild caught
- 1 bunch Asparagus, tough woody ends removed and discarded. Asparagus stalks cut into thirds. I suggest organic
- 1 cup Snap Peas, cut in half lengthwise Again, go for organic!
- 3 Tbsp Avocado Oil
- 5 Green Onions Minced
- Salt and Pepper
Miso-Ginger Sauce
- 2 Tbsp Red Miso Paste
- 1 inch Ginger, peeled and grated
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Agave
- 1/2 Cup Olive Oil
- Sal and Pepper To taste
Instructions
Miso-Ginger Sauce
- 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
- Preheat the oven to 450F.
- 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.
- 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.
- Remove pan from heat, add Salmon on top of Vegetables, skin side-up and put the skillet into the preheated oven for 2-3 minutes, just to ensure that the Salmon is warm upon serving. Remove from oven and top with Green Onion.
- Drizzle with Miso-Ginger Sauce after plating.
