This elegant yet simple Japanese-inspired dish features salmon steaks coated in cornmeal and pan-seared to golden perfection. The crispy exterior contrasts beautifully with the tender, pink interior of the fish. It is served atop a bed of fresh watercress that has been quickly wilted with garlic and a splash of the savory broth. The dish is finished with a warm, aromatic miso broth infused with celery and garlic, drizzled with sesame oil for a nutty aroma. Perfect for a sophisticated weeknight dinner or a light lunch, it balances rich flavors with fresh textures. It&# 226;ÂÂs a satisfying meal that comes together quickly using pantry staples and fresh produce, offering a restaurant-quality experience at home without the fuss.
Market For 2″ Salmon
Description
This elegant yet simple Japanese-inspired dish features salmon steaks coated in cornmeal and pan-seared to golden perfection. The crispy exterior contrasts beautifully with the tender, pink interior of the fish. It is served atop a bed of fresh watercress that has been quickly wilted with garlic and a splash of the savory broth. The dish is finished with a warm, aromatic miso broth infused with celery and garlic, drizzled with sesame oil for a nutty aroma. Perfect for a sophisticated weeknight dinner or a light lunch, it balances rich flavors with fresh textures. It&# 226;ÂÂs a satisfying meal that comes together quickly using pantry staples and fresh produce, offering a restaurant-quality experience at home without the fuss.Ingredients
Directions
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In a small saucepan, whisk 1 tablespoon of miso paste into 600ml of filtered water.
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Add chopped celery branch and 1 sliced garlic clove to the miso water.
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Bring the broth to a boil, then reduce heat and simmer for 1 minute. Keep warm.
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Spread cornmeal on a dinner plate.
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Pat salmon steaks dry and coat one side lightly with cornmeal.
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Heat 1 tablespoon of olive oil in a non-stick skillet over low-medium heat.
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Place salmon steaks cornmeal-side down in the pan.
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Cook slowly until the cornmeal side is golden brown and crispy.
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Flip the salmon and cook briefly until the inside is still pink but cooked through.
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Remove salmon from pan and keep warm.
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In the same pan, add remaining olive oil and the second sliced garlic clove.
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Sweat the garlic lightly until fragrant.
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Add 2 tablespoons of the warm miso broth to the pan.
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Add the watercress to the pan and cover for 30 seconds until just wilted.
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Divide the wilted watercress among serving bowls.
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Place the crispy salmon steaks on top of the watercress.
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Ladle the warm miso broth over the salmon and greens.
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Drizzle with a few drops of sesame oil and garnish with chives if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 689.8kcal
- % Daily Value *
- Total Fat 62.2g96%
- Saturated Fat 11.9g60%
- Cholesterol 55.0mg19%
- Sodium 83.0mg4%
- Total Carbohydrate 8.0g3%
- Dietary Fiber 2.9g12%
- Sugars 1.2g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use brown rice miso or plum miso for the best flavor profile in the broth.
The recipe mentions roasted sunflower seeds in the ingredient list but not explicitly in the directions; they can be sprinkled on top as a crunchy garnish if desired.
Serve in large soup bowls for an elegant presentation.
Do not overcook the salmon; it should remain pink and tender inside.
