When I first presented this salmon recipe to Eric as a possibility for dinner, we were both kind of reluctant, but we were intrigued enough to experiment with it. Peanut butter and salmon was not a combination we would have conceived. As we were mixing up the lime-peanut butter-soy-ginger-garlic sauce, Eric suggested adding some miso paste. I was not at all sold on the idea, but after sampling the sauce as written in the original recipe, we jointly agreed that the sauce could use a flavor boost and we added some miso paste. It was a great (tasting) decision!
This fermented soybean paste was first introduced in Japan in the 7th century as a delicacy available only to Japanese nobility and monks. It is made by combining soybeans with salt and koji, a type of fungus cultivated on rice and other grains. Miso has a salty, tangy, and savory flavor, giving dishes it is added to an extra umami pop.
The two most popular types of commercially produced miso sold in America are shiro (white) miso and aka (red) miso. They look very different, but they are made from the exact same 3 ingredients. The difference between the two is in the fermentation time. The longer miso ferments, the deeper the umami flavor and darker in color it becomes.
The white miso we added to this dish is a sweet, mild miso, white or yellow color in color, with a light, delicate flavor. It perfectly complemented the sauce for this salmon dish, which has become our new go-to salmon dinner.
Peanut Butter & Miso Salmon
Peanut Butter & Miso Salmon (adapted from nationalpeanutboard.org) Total Time Required: 40 Minutes, Serves: 4
Ingredients:
- 2 small limes, zested and juiced
- 3 tablespoons creamy peanut butter
- 2 teaspoons white miso paste
- 3 tablespoons soy sauce
- 1-inch piece fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 4 6-ounce boneless, wild salmon filets with the skin on
Directions:
Preheat the oven to 425°F. In a small bowl, mix the lime zest, lime juice, peanut butter, miso paste, soy sauce, ginger, and garlic.
Combine the ingredients for the sauce.
Heat a large, oven-proof skillet over high heat. Coat the skillet with cooking spray and place the salmon filets in the pan, flesh side down. Cook for 1 to 2 minutes, until the salmon starts to brown.
Cook the filets in the skillet, flesh side down.
Turn the filets over and turn off the heat.
Turn the filets over.
Spoon the sauce mixture over the salmon flesh and slide the skillet into the oven.
Coat the fish with the sauce.
Bake the fish for 7 to 8 minutes, until the salmon flakes when pressed with a fork.
Bake until the flesh is flaky.
Serve immediately.
Serve & enjoy!
Miso provides an extra pop of umami in this dish! ~Linda
Peanut Butter & Miso Salmon (adapted from nationalpeanutboard.org) Total Time Required: 40 Minutes, Serving Size: 4
Ingredients:
- 2 small limes, zested and juiced
- 3 tablespoons creamy peanut butter
- 2 teaspoons white miso paste
- 3 tablespoons soy sauce
- 1-inch piece fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 4 6-ounce boneless, wild salmon filets with the skin on
Directions:
Preheat the oven to 425°F. In a small bowl, mix the lime zest, lime juice, peanut butter, miso paste, soy sauce, ginger, and garlic. Heat a large, oven-proof skillet over high heat. Coat the skillet with cooking spray and place the salmon filets in the pan, flesh side down. Cook for 1 to 2 minutes, until the salmon starts to brown. Turn the filets over and turn off the heat. Spoon the sauce mixture over the salmon flesh and slide the skillet into the oven. Bake the fish for 7 to 8 minutes, until the salmon flakes when pressed with a fork. Serve immediately.