Miso-Butter Roasted Salmon with Radish and Cucumber Herb-y Salad
As soon as I decided that this would be a restful day off rather than a marathon cook, I knew I'd be making my favorite salmon dish from Food & Wine. It is beautiful to eat cold, so I don't have to worry about any deeply impolite heating-fish-in-shared-space drama, and it takes about 30 minutes to make from start to finish. It's incredibly rich and insanely healthy.
I did mention that it's my favorite, right?
Planning!
No worries here!
I'll mention, though, that when I make this to travel and eat at work, I cut out the raw garlic and ginger.
Also, in the Food & Wine photo, the miso butter is on the salmon skin. Salmon skin does not stay crispy in tupperware, so I spread the miso butter on the salmon flesh, and leave the salmon skin out altogether (I don't remove it before the roasting process, just roast the salmon skin down, then slide the cooked salmon off of the skin when I'm portioning, and dispose of the skin with the foil!).
And, I use olive oil rather than canola... I like the way the flavors all fit together. Personal preference!
Finally, I buy twice the called-for amount of salmon for four portions. More healthy protein? Yes, please!
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand...
- miso
- butter
- olive oil
- parsley
- scallions
- toasted sesame oil
- rice wine vinegar
Groceries I had to buy...
- salmon (2.05lb @ $12.99/lb = $26.63)
- radishes ($1.49)
- cucumber (1 @ 3/$2 = $.67)
- mint ($1.99)
- jalapeno (.06lb @ $1.99/lb = $.12)
Total monies spent for the entire recipe: $30.90 (hey, big spender!)
Total monies spent for each of these 4 meals....
$7.72 per meal... (worth it!)
Cooking!
I made the salads while the oven preheated, then lounged while the salmon cooked. Seriously. This is so easy.
I ate a portion of this for dinner tonight so I could enjoy it both hot (tonight) and chilled (lunches this week). Can't. Rave. Enough. About. It.
