Miso Sauce Over Baked Sesame Salmon

Wild salmon is full of omega-3 fatty acids and rich in flavor.

Serves 4

Preheat the oven 375F (190C)

A. Salmon:

2 wild salmon fillets, bones removed

pinch or two of black pepper

2 Tbs. (30 ml) sesame seeds

1. Cut the salmons in half crosswise = 4 pieces

2. Season the salmon with pepper.

3. Place the sesame seeds on a small plate and lightly pat them on top side of each piece of salmon.

4. Set aside.

B. Sauce Part I:

1/2 cup (120 ml) organic chicken broth

2 Tbs. (30 ml) mirin (rice wine) or dry white wine

1 Tbs. (15 ml) each: rice vinegar and miso paste

1 thinly sliced crosswise onion

2 smashed garlic cloves

1. In a small saucepan, whisk together the broth, 1/4 cup (60 ml) of water, the mirin/rice wine, vinegar, and miso paste 

2. Add the onion and garlic, cook over medium heat until it thickens. Stir often for 5 minutes. Turn off the heat.

C. Cooking:

1 tsp. (5 ml) olive oil

1 Tbs. (15 ml) chopped chives or 1 tsp. (5 ml) dry chives 

1. Heat an oven proof skillet over medium heat.

2. Add the oil, then the salmon fillets, sesame side down.

3. Cook until the seeds are golden, about 3 minutes.

4. Flip the fillets over and put the skillet in the oven. 

5. Bake until the fillets resist light pressure and are almost opaque all the way through, about 11-13 minutes.

6. Remove the salmon from the oven and set aside while making finishing the sauce.

D. Sauce Part II:

1 Tbs. (15 ml) (dairy-free) organic butter

3. Remove the onion and garlic from the sauce. 

4. Set the saucepan over low heat.

5. Whisk in the butter until the sauce is creamy.

E. Serve:

1. the salmon sesame side up.

2. Drizzle the miso sauce and sprinkle with chives.

If you like sesame seeds, try "Breaded Chicken with Sesame and Pumpkin Seeds"
http://veggiefernandezs.blogspot.com/2015/12/breaded-chicken-with-sesame-and-pumpkin.html