Seared Salmon with Miso-Brown Butter
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1-1/2 pounds skinless salmon fillets (about 6 ounces each)
- 1 tablespoon white miso
- 1/2 stick (4 tablespoons) butter
- 2 tablespoon grapeseed oil
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly sliced
- Sesame seeds, for garnish if desired
- 1 lemon, quartered
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Melt the butter in a small saucepan over medium heat. It will melt, separate into milk solids and clear butter, foam and then start browning. It will take a lot longer than you think it will, but do not venture far and stir often, because once it starts to brown, it will go quickly. Once the butter is browned and smells nutty, it is ready. Cool slightly. Place the miso in a small mixing bowl and whisk the butter in; thin with a splash of warm water to loosen, if necessary.
- Preheat a large nonstick skillet over medium heat. Add the oil, and when hot, add the salmon fillets. Cook until golden brown and crispy, about 4 to 5 minutes per side, depending on the thickness of your fillets. You may need to do this in two batches to avoid overcrowding your pan. Remove from the heat and allow to rest for 5 minutes.
- Place a spoonful of the miso-brown butter on each fillet. Sprinkle with sesame seeds and scallions, if desired. Serve with lemon wedges.
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