Rich, But Very Healthy, Salmon With Miso Cream – a delicious recipe with salmon, salt, flour, white wine, miso, soy milk. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso paste (awase or regular) and blend well.
2
Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side.
3
Add the white wine, cover and cook until the salmon is done. Put aside and keep warm.
4
In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired.
5
Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.
145
kcal
Calories
9
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 250 g salmon, salt and pepper, flour, 1 1/2 tablespoons white wine, and more.
Yes, Rich, But Very Healthy, Salmon With Miso Cream falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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