Salmon in Miso Butter with Leek Mash

Salmon in Miso Butter with Leek Mash

• February 16, 2020

I love a good salmon dish and I'm really proud to show off this Spring-inspired dish in collaboration with Wayfair*; Salmon in Miso Butter with Leek Mash.

This is another one of my fast and easy recipes using only 3 condiments; white miso, butter and mirin. White miso is my favourite type of miso and one that goes so well with seafood. It has a lighter and cleaner taste than regular red miso and if you've never tried it before, I highly recommend it. Miso and butter is a delicious combination that doesn’t require much effort, but ensures maximum flavour.

Please do head over on Wayfair for the full recipe, complete with a step by step guide. If you're feeling adventurous, the miso butter also works incredibly well on scallops and white fish.

Wash and peel the potatoes, then chop into smaller pieces. Wash the leek and get rid of any mud and then slice into thin slices.

To make the miso butter, mix the white miso, butter and mirin in a bowl then microwave in 10 second bursts or cook on a medium heat on the stove until combined.

Boil the potatoes in a pan of water for 10 minutes, and then add in the leeks for a further 5 minutes. Once potatoes and leeks are soft, drain the water and mash with salt, milk and butter.

Whilst the potatoes are boiling, spoon 4 tbsp of the miso butter over the salmon fillets and ensure they are well covered. Save the remaining miso butter to serve later.

Turn heat on high and add 1 tbsp of oil to the pan. Put the salmon in the pan skin side down and turn the heat down to low. Cover the pan and slow cook the salmon for 7 minutes, then flip onto the other side and cook for another 8 minutes.

To make extra miso butter to serve, use the remaining 2 tbsp of miso butter mix and add 3 tbsp of water. Heat this up on the stove or in the microwave. Once everything is cooked, lay the salmon on a bed of leek mash and drizzle extra miso butter all over. Spring onion garnish optional.

Ingredients:

2 salmon fillets 

2 large potatoes

1 large leek

2 tbsp white miso

2 tbsp butter

2 tbsp mirin

1 tbsp oil

3 tbsp water

For the mash:

Salt to taste

4 tbsp milk

2 tbsp butter

Directions:

1) Wash and peel potatoes and chop into smaller pieces. Wash the leek and get rid of any mud and then slice into thin slices

2) To make the miso butter, mix the white miso, butter and mirin in a bowl then microwave in 10 second bursts or cook on a medium heat on the stove until combined

3) Boil potatoes in a pan of water for 10 minutes, and then add in the leeks for a further 5 minutes. Once potatoes and leeks are soft, drain the water and mash with salt, milk and butter

4) Whilst the potatoes are boiling, spoon 4 tbsp of the miso butter over the salmon fillets and ensure they are well covered. Save the remaining miso butter to serve later

5) Turn heat on high and add 1 tbsp of oil to the pan. Put the salmon in the pan skin side down and turn the heat down to low. Cover the pan and slow cook the salmon for 7 minutes, then flip onto the other side and cook for another 8 minutes

6) To make extra miso butter to serve, use the remaining 2 tbsp of miso butter mix and add 3 tbsp of water. Heat this up on the stove or in the microwave. Once everything is cooked, lay the salmon on a bed of leek mash and drizzle extra miso butter all over. Spring onion garnish optional

Will you give this Salmon in Miso Butter with Leek Mash a go?

*This post was originally a recipe written in collaboration with Wayfair, published on 09/06/2016. As the post is no longer available, I have now added my original recipe back into this blog post.