Swirl together miso and butter in a hot pan, and find your salmon dressed with something delightful. The creamy butter and umami miso marry to form a richness and depth almost unbearably delicious when combined with the seared, then baked salmon. One taste, and you'll find yourself using miso butter for everything.
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You Will Need
Medium Oven-Safe Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim ends off green beans.
Trim and thinly slice green onions.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Sear the Salmon
Place a medium oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil.
Place salmon in hot pan, skin side up, and cook until lightly browned, 2-4 minutes.
Finish the Salmon
Flip salmon, and place pan in hot oven.
Roast until salmon reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
While salmon roasts, cook green beans.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add garlic and almonds to hot pan and cook until aromatic, 30 seconds.
Add green beans and cook, 1 minute.
Add ¼ cup water, ½ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 4-6 minutes.
Set aside 1 Tbsp. green onions. Sprinkle remaining green onions over green beans. Transfer to a plate.
Reserve pan, no need to wipe clean.
Make the Butter
Return pan used to cook green beans to medium-high heat. Add butter, reserved green onions, and miso paste to pan and stir constantly until miso is completely incorporated, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, serving butter over salmon and squeezing lime quarters over dish to taste. Bon appétit!
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