I adapted this recipe for Miso Maple Salmon from a recipe for sea bass created by Susur Lee. Susur is a 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.
- 2 slices center cut skinless salmon filets
- pasta for 2
- 1 tbsp kosher salt (added to water)
- 1 recipe Miso Maple Marinade
- 1 package snap peas
- 1/2 tspn sesame oil
- 1/2 tbsp light soy sauce
- 1 tspn toasted sesame seeds
- Gather all ingredients before starting recipe.
- 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.