In an effort to share more of our very most every day meals, the ones I throw together with whatever’s left in the fridge, or the staples I can make with my eyes half closed at the end of a long day, I’ve started posting occasional short, simple posts just about these meals. I call it vær så god, Norwegian for “bon appetit.”
Miso-butter!!!!! Also known as my new favorite thing to smear, brush, and drizzle on everything. Not to mention dip things into.
Until last week, I had never actually bought my own canister of miso before. I’d used miso, certainly, but only at other people’s houses. I’d never invested in my own before because of exactly that. It feels like a real investment (to me at least! I may be a little dramatic) to get a whole big ol’ tub of it. And I’ve never seen it available any way other than by the tub. But, last week I wanted to make this soup. I wanted to make it so much, I decided that miso was worth the investment. And now I have enough miso to use anywhere I could possibly want that funky, cheesy, umami-bomb(i) deliciousness. Where I want it is everywhere. With butter.
I happened to read the little side column in the most recent issue of Bon Appetit that talked about using miso-butter to baste while grilling and I thought, “hallelujah, my dinner has been saved!” And I proceeded to stir some miso into melted butter and brush it on a salmon fillet and eat it with broccoli and sweet potatoes (which are also exceptionally good with miso butter – maybe even better than the salmon was). And lo, it was tasty.
Vær så god!
- 1 large fillet of salmon, skin on (about 2 lbs.)
- salt and pepper
- 2-3 Tbs. salted butter
- 1 Tbs. white miso
- Preheat your oven to 400F.
- Pat your salmon fillet dry, put it in a baking dish, and sprinkle it lightly with salt and pepper.
- Melt the butter in a bowl and gently whisk/stir in the miso.
- Put your salmon in the oven and brush it with some of the miso-butter mixture every 5 minutes as it cooks. Cook until it is just done enough to be opaque in the center and flake when prodded with a fork, approximately 8 minutes per ½-inch of thickness. Take out of the oven and serve accompanied by veggies.