Miso Butter Salmon with Ramps and Brandied Button Mushrooms

For Miso Butter:
  • 1 stick unsalted butter, at room temperature
  • 1/4 c. miso paste
For One-Pan Meal:
  • 2 salmon fillets - skin on
  • 1 small bunch ramps - green tops removed and saved for other use
  • 8 oz. button mushrooms - cleaned and cut into halves or quarters
  • 2 T. brandy
  • 1-2 tsp. black sesame seeds

To prepare the miso butter, stir the butter and miso paste together in a small dish until well-blended. You will not use all of the miso butter in this dish, so save the remainder for adding to everything from steaks to grilled eggplant.

Heat 1 T. of the miso butter in a nonstick skillet over medium-high heat. Add the salmon fillets, skin side down, and allow to cook for 4 minutes. Carefully flip the fish and allow it to cook on the other side for another 2-4 minutes, according to your tastes. Remove the fish to a plate and keep warm.

Make sure the root end of the ramps have been removed and any debris on them has been cleaned away before adding them to the still-warm pan. Using tongs, toss the ramps with the miso butter and dripping from the salmon and allow to cook for another five minutes before adding the button mushrooms to the pan. Add another tablespoon of miso butter to the pan and toss the ramps and mushrooms for another 5 minutes. Remove the ramps to the same plate the salmon is on before adding brandy to the hot pan and tossing the mushrooms well to coat. When most of the brandy has been absorbed or reduced, return the ramps and the salmon to the pan. Continue cooking until the fish and vegetables reach your desired consistency. Just before serving, sprinkle the fish with sesame seeds.

  • Yields: 2 servings
  • Preparation Time: 25 minutes
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