I adapted this recipe for Miso Maple Salmon from a recipe for sea bass created by Susur Lee. Susur is Canadian celebrity chef based in Toronto, Ontario. I liked his recipe so much that I thought I would try it with salmon and it turned out beautifully. I made it with Sesame scented pasta and fesh snap peas.
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15 Minute Meal, 5 Ingredients or Less, Cook Top Dinner, Delicious, Different, Elegant, Grilled, Pan Seared, Special Dinner, Tasty, Week Night Dinner
Teriyaki Sauce can be substituted for the Miso Maple Glaze if you cannot find Miso. Miso can be found in most Asian food stores.
Pour about 1/3 of the cooled the Miso Maple Marinade into a resealable plastic bag and add the salmon filets. Refrigerate for at least two hours and up to overnight. Reserve remaining marinade.
Bring water to a boil in a medium sauce pan. Once boiling, add kosher salt and the pasta of your choice and cook until al dente, about 6 minutes.
When the pasta cooking water has been placed on medium high heat, spray a non-stick frying pan with vegetable spray and heat the pan over high heat for 1 - 2 minutes.
Remove salmon from marinade and place the filets in the hot pan. Cook until the marinade juices begin to caramelize, about 2 minutes on medium-high to high heat.
Once the pasta and salmon have started cooking, heat sesame oil in a small frying pan over high heat and add snap peas. Toss to coat in oil and sear until some of the beans start to brown at the edges, 4-5 minutes, then add the soy sauce and remove from heat. Finally sprinkle with sesame seeds. Drain pasta and add to snap peas.
Check the salmon and when it is nicely caramelized, turn and cook for another 2-3 minutes
All three dishes should complete about the same time. Place a portion of the pasta and snap peas in the center of a plate and top with the seared salmon. Drizzle with remaining marinade.