Roasted Miso Salmon with Cubanelle Peppers
Editor's Note: Looking for a new way to prepare your salmon? Here is a new twist for your upcoming dinner party. Roasted Miso Salmon with Pineapple is an incredibly flavorful dish that your guests will find impressive. The wonderful thing about miso is it never spoils. You can keep it in your refrigerator for a long, long time and you know it will be ready for you when you need it. The pineapple also adds a sweet touch to your salmon and freshens it up for you and your guests.
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.
OccasionCasual Dinner Party
Recipe CourseMain Course
Taste and TextureSpiced, Umami
- 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.
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