miso butter | Lazy Girl Dinners

Miso Buttered Salmon

So now that you know how to make miso butter, what do you do with it? The truth is, there are a myriad of things that you could use miso butter on, one of my favorites is on veggies. Especially corn. Page loves corn, and I buy organic non gmo corn at the farmers market whenever it’s in season. I shave it and freeze it. Then I throw it in a pot with no water and allow the water to cook off, once it has I add in miso butter, and let the butter brown. The kernels get the nutty flavor from the brown butter, with an unami flavor from the miso–talk about delicious!! Besides corn, I love it on green beans, sauteed spinach, asparagus, brussel sprouts, cabbage–just about any veggie you can think of, miso butter makes it better. Do you know what else miso butter makes better? Meat! Almost every kind of meat. Steak with miso butter is a revelation! Seafood with miso butter is ascension! This recipe is so delicious, I find it hard to eat salmon any other way. Every bite of this deserves it’s own moment of silence, it’s own moment of indulgence.

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Prep time: 5 minutes

Cook time: 10-12 minutes

Ingredients:

1 lb salmon steak, patted dry

2-3 Tablespoons of miso butter

1/2 teaspoon of garlic salt more if you desire

Directions: Pre-heat oven to 425F. Season salmon steak with garlic salt.

Using a butter knife apply a thin layer of miso butter on the top and sides of the salmon.

Place the salmon on a foil lined baking sheet, then place in the oven for 10-12 minutes, or until salmon is cooked through. In my experience 10 minutes is usually the perfect time, you only want to go longer if you salmon steak is thicker than 1 inch. Longer than 15 minutes and your salmon is probably over cooked.

Remove the salmon from the oven. It should be nice and caramelized on top. Serve and enjoy!

How to Make Miso Butter

Butter is delicious all on its own, I love adding it to sauces, slathering it on piping hot corn on the cob, or a simple piece of toast. There is not much that butter doesn’t improve. However, miso butter is the younger, prettier, and more sophisticated sibling of butter. It’s everything butter is, but better! I was introduced to miso butter by David Chang after watching a chef series he did. Frankly, I don’t know why I never tried making miso butter before. I have had it several times at restaurants, and was always fascinated whenever chefs mentioned using it. I guess it just never occurred to me to try to make it at home–until it did–and now I can’t live without it. Most chefs recommend using a 2 to 1, or 3 to 1 ratio of butter to miso. I found my sweet spot is larger on the butter side, so my ratio is more of a 4 to 1. Tomorrow I am going to share one of my absolute favorite ways to use miso butter, until then here is how you make it.

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Prep time: 5 minutes

Ingredients:

2 tablespoons of white organic miso

7 tablespoons of grass fed butter–cut into cubes–it makes mixing easier

Directions: To a medium size bowl add the butter,

Then the miso.

Using the back of a large spoon, mix and mash together the butter and miso paste until well combined.

You’ll know the butter is fully mixed when you no longer see streaks of brown or yellow.

Once the butter and miso have been well combined, transfer to an air tight container and refrigerate for later use.

This butter is amazing on almost everything, from steaks to veggies and fish! See you tomorrow;-)

If you like this recipe try my recipe for How to make Butter or How to brown butter

Lazy Girl Dinners

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Tag Archives: miso butter

Miso Buttered Salmon

Miso Butter–How to Make Miso Butter