Miso Sauce makes this salmon dish quite luxurious.
Miso makes an instant thick and rich natural sauce, even as it is a snap to make.
This salmon miso sauce is ready in minutes!
The Asian flavors work beautifully to make a perfect sauce, thanks to the miso, naturally and without any further steps than the baking of the whole dish.
Don’t hesitate to replace the salmon with other interesting fish you might find on shopping day, even trout or tilapia. When you are in a more luxurious mood, substitute bass or scrod for the salmon.
- 4 skinless boneless salmon filets, weighing about 6 ounces each
- 1∕4 cup dark or white miso paste
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- ¼ cup sake (skip if you can't have wine, and use milk or milk alternative)
- 1 tablespoon bottled hot sauce, optional
- 1 pouch Levana Nourishments Mushroom Medley
- 4-6 scallions, sliced very thin
Preheat the oven to 450°F. Place the fillets in a baking pan just large enough to fit in one layer. Whisk all remaining ingredients together in a bowl, and pour evenly over the fish, using it all up.
Bake for fifteen minutes. Serve warm or at room temperature, topping each serving with the cooking juices and mushrooms.
Makes 4 servings.
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