Miso-Glazed Blueberry Salmon

Succulent salmon fillets glazed with a sweet-savory miso-blueberry sauce, served with a side of steamed rice for a balanced Japanese-inspired dinner.

Cuisine: Japanese

Category: Seafood

Prep: 15 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 2 (6 oz each), skin-on Salmon fillets
• 2 tbsp White miso paste
• 1 tbsp Rice vinegar
• 1 tbsp Mirin
• 1 tbsp Honey
• 1/2 cup Blueberries
• 1 tsp Sesame oil
• 2 tbsp, thinly sliced Green onions
• 1 tsp Sesame seeds

Instructions

1. Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp mirin, and 1 tbsp honey in a small bowl until smooth; set aside.
2. Step 2: Pat 2 salmon fillets (6 oz each) dry with paper towels, then brush both sides with half the miso glaze.
3. Step 3: Heat 1 tsp sesame oil in a skillet over medium heat until shimmering, add salmon skin-side down, and cook for 4-5 minutes until skin is crispy and golden.
4. Step 4: Flip salmon, brush with remaining glaze, and nestle 1/2 cup blueberries around the fish; cook for 3-4 minutes until salmon is opaque and blueberries are slightly softened.
5. Step 5: Transfer salmon to a plate, drizzle with pan juices, and garnish with 2 tbsp sliced green onions and 1 tsp sesame seeds.