Quick-Braised Salmon

Ingredients

• 8 Chives
• 2 Garlic Cloves
• 1 Romaine Heart
• 4 oz Grape Tomatoes
• 2 Salmon Fillets
• 2 tsp. Miso Paste–Gluten-Free
• ⅝ oz Butter
• ½ oz Honey
• ¾ fl. oz. Seasoned Rice Vinegar
• 1 ½ oz Mayonnaise
• Olive Oil
• Salt Pepper
• root end and chop coarsely. Halve grape tomatoes.
• Rinse salmon, pat dry, and season both sides with ¼
• tsp. salt and ¼ tsp. pepper.

Instructions

1. 1

   Cook Within: If you’d like a smoother sauce, pass sauce through a wire-mesh strainer to remove garlic and chives. This step is optional, as sauce with these bits left in is just Miso is a traditional Japanese condiment made from fermented soybean paste. It adds tremendous umami-richness and depth of flavor to cooking liquid for salmon, as well as salad dressing.

2. 2

   Mince chives. Mince garlic. Hold romaine head at: root end and chop coarsely. Halve grape tomatoes. Rinse salmon, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

3. 3

   Make the Sauce: Transfer salmon to plate and return pan to high heat. Continue cooking braising liquid in pan 1-3 min- utes, or until thick enough to coat back of a spoon.

4. 4

   Heat a medium non-stick pan over medium-high: heat. Add 1 tsp. olive oil and salmon to hot pan and cook 2 minutes on one side, or until browned.

5. 5

   Remove salmon to a plate, seared side up (salmon: will finish cooking later). Reserve pan (no need to

6. 6

   Make the Salad: While sauce reduces, combine remaining garlic, remaining miso, half the honey, vinegar, mayon- naise, ¼ tsp. salt and 1 ½ Tbsp. olive oil in a medium Taste, and if you prefer more sweetness add remain-

7. 7

   Finish Cooking the Salmon: Return pan used to sear salmon to medium-high heat. Add half the garlic, half the chives, half the miso, and ⅓ cup water to hot pan and whisk to com- bine. Bring to a boil, reduce to a simmer, and return salmon to pan, seared-side up. Cook 4-9 minutes, or until firm and salmon reaches a minimum internal temperature of 145 degrees. Cooking times may vary due to thickness of fillets.

8. 8

   Plate the Dish: Place salmon on a plate and pool butter sauce in front. Arrange salad next to salmon and top with grape tomatoes. Garnish salmon with remaining recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Season salmon very lightly before searing and braising. The miso in braising liquid will used twice in this recipe. Half of both are used in the braising liquid and remaining are added to salad dressing. twice in this recipe. Half go in braising liquid and remaining the recipe before you start–we promise it will be time

9. 9

   Mince chives. Mince garlic. Hold romaine head at