Miso-Marinated Norwegian Salmon & Spears

Procedure

Miso Sauce

•  Grate or finely chop ginger. 
• Combine rice wine, mirin and sugar in small saucepan and bring to boil. 
• Remove from heat, add miso and ginger and whisk until smooth. 
• Divide sauce in half. Reserve one half for marinade and other half for sauce. 

Asparagus

• Trim the asparagus. 
• Heat butter in sauté pan over medium heat until melted. 
• Add the asparagus and sauté until tender crisp about 2-3 minutes. 

Salmon

•  Marinate salmon fillets with miso marinade for at least 2 hours in refrigerator. 
• Heat saute pan over medium heat, add extra virgin olive oil and sear salmon skin-side down. Cover and cook for 5 to 6 minutes or to desired temperature. 
• Trim the asparagus. 
• Heat saute pan over medium heat add butter and asparagus. Saute about 2-3minutes or until tender crisp. 
• Place 1 salmon fillet onto each plate, top with 3 asparagus spears and drizzle with remaining miso sauce.  

Serving Suggestion:

• Serve with stir-fried rice.
• Serve with Asian slaw.