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Roasted Miso Salmon with Cubanelle Peppers Recipe-4137

Photo by: Shutterstock, stock photo of a similar dish.
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What do you imagine chefs keep in their refrigerators? Well, the inside of mine is no centerfold for a decorating magazine; it’s usually pretty empty because I rarely cook at home. But one food I can count on to be in there is miso. Miso never goes bad, and one bag has a seemingly infinite life.

Yield: 4 Portions


  • 6 cubanelle peppers (also “Italian frying peppers”)
  • ¼ cup plus 2 tablespoons olive oil
  • ¼ cup rice wine vinegar
  • 1/8 teaspoon salt, plus more to taste
  • Ground pepper to taste
  • 3 tablespoons unsalted butter
  • 2 large sweet onions, such as Maui or Vidalia, peeled and cut into rings 1-inch wide
  • ½ cup light-colored miso
  • 1 teaspoon Japanese mustard paste, preferably S&B brand, or other prepared mustard
  • 4 skinless salmon fillets, about 6 ounces each


Light a gas burner or flame grill. Hold a pepper with tongs directly over the flame and roast until blackened, rotating for even blistering. Place pepper in a paper bag and loosely fold bag. Repeat with remaining peppers. When cool, peel and seed. Cut 4 peppers into 1-inch squares. Reserve scraps. (Or, if you have only an electric oven, roast peppers in a baking pan for 45 minutes at 350°F, rotating them every 15 minutes.)

Chop remaining 2 peeled peppers and place in blender along with reserved scraps. Add ¼ cup of the oil and 2 tablespoons of the vinegar. Puree until smooth. Season with salt and pepper.

Preheat oven to 325°F.

In a shallow pan over low heat, combine butter, onion rings, ¼ cup water, and a sprinkle each of salt and pepper. Cover pot and cook until onions are tender, about 20 minutes. Drain. Add pepper purée and stir to bind onions with purée.

In a bowl, whisk together miso, remaining 2 tablespoons vinegar, and 2 tablespoons oil, mustard, 1/8 teaspoon salt, and several twists of ground pepper. Arrange fillets on a lightly oiled baking sheet. Brush a generous amount of miso dressing on the top sides of the fillets. Bake 8 to 10 minutes for medium-rare. Transfer fillets to a broiler and broil until tops are lightly browned, about 4 minutes.

To serve, dollop some onion-pepper mixture on each of 4 plates. Lay a salmon fillet on the sauce and garnish servings with roasted cubanelle pepper squares. Serve immediately.

© 2003 Spirit Media, LLC

Nutritional Information

Nutrients per serving (% daily value)

770kcal (38%)
1489mg (62%)
54g (83%)
14g (70%)
116mg (39%)
106mcg RAE (4%)
158mg (264%)
90mg (9%)
3mg (15%)

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