This simple recipe showcases our delicious sockeye salmon and adds a light, creamy, and savory flavor.
Roasted Salmon with Miso Cream
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
10 minutes
Cook Time
20 minutes
This recipe is easy to follow and has a creamy umami flavor that is fresh and light. At Popsie we love simple roasted salmon but this levels it up for an elegant dining experience. Serve it with a simple salad or a delicious vegetable stir-fry.
Author:Recipe courtesy of NYT Cooking
Ingredients
-
1 whole Popsie Sockeye Salmon Fillet
-
¼ teaspoon ichimi togarashi or ground cayenne
1 cup crème fraîche or sour cream (8 ounces)
2 tablespoons shiro (white) miso (see TIP below)
2 teaspoons turbinado or other coarse raw sugar (optional)
2 limes
1 tablespoon yuzu or lime juice
- Toasted white sesame seeds, for sprinkling
Ingredients
Directions
Step 1:
Heat the oven to 400 degrees. Line a large sheet pan with parchment paper or foil.
Step 2:
Place the salmon on the prepared pan skin side down at an angle, if needed, to fit. Sprinkle with salt (about 1 teaspoon) and the togarashi.
Step 3:
In a small saucepan, stir ¼ cup crème fraîche with 1 tablespoon miso until well blended. Scrape onto the fish (save the pan without washing it), then spread the sauce in an even layer. If you like a little sweetness with your salmon, sprinkle it with the sugar.
Step 4:
Roast the salmon until a thin-bladed paring knife slides through the thickest part with only a little resistance, 15 to 20 minutes. When you remove the blade from the fish and touch it, it should feel warm.
Step 5:
While the fish roasts, stir the remaining ¾ cup crème fraîche and 1 tablespoon miso until smooth in the same saucepan. Set over low heat and warm, stirring occasionally, until steaming and tiny bubbles form around the edges, about 5 minutes. Don’t let the mixture boil. Turn the heat to the lowest setting to keep warm.
Step 6:
Using the parchment or foil, lift the roasted salmon onto a serving platter, then slide the parchment or foil out from under the fish. Zest the limes all over the fish, then squeeze 1 tablespoon juice, if using lime juice. Stir the yuzu or lime juice into the miso cream, then transfer to a serving bowl to serve alongside the salmon.
Step 7:
Sprinkle the salmon with sesame seeds. Cut the zested limes into wedges and serve with the fish.
Recipe Note
TIP:
You also can use red or brown miso, but they’re both saltier. If using, you’ll want to sprinkle the salmon more lightly with salt.
