Weekly Winner:  Marvelously Mellow, Magical Miso

I find that I’m quickly becoming a huge fan of miso.  I realize this is in no way a new ingredient.  On the contrary it’s been around for almost as long as Japanese cuisine has existed.  And while I’ve certainly had miso in quite a few Asian dishes, it hasn’t been until recently that I’ve started making it a central part of sauces, marinades and toppings.  It’s unctuous, salty, earthy and incredibly mellow.  It just seems to disappear into whatever you put it in, while making everything else in the dish taste more cohesive. It’s magic!  It’s like the perfect party mixer – everything that’s around miso just seems brighter, more savory and, well, yummier.

Which brings me to this week’s winner:  Edamame and Salmon Stir-Fry with Miso Butter. The recipe comes from Eating Well Magazine and is incredibly easy and ridiculously healthy.  The result is one of those dishes that you just keep going back for one more bite of.  And why not?  With all this good stuff in it go ahead and gorge!

Edamame and Salmon Stir-Fry with Miso Butter

Serves 4

Ingredients:

3 Tbsp white miso

2 Tbsp unsalted butter, melted

1 Tbsp water

2 Tbsp olive oil, divided

1 lb salmon, skinned and cut into one inch pieces

1 cup sliced shallots (about 3 medium)

1 medium zucchini, halved lengthwise and sliced

8 oz frozen edamame (about 1-1/2 cups), thawed

1/4 cup chopped fresh basil

Procedure:

  1. Whisk miso, butter and water in a small bowl.
  2. Heat 1 Tbsp oil in a 14 inch skillet over medium-high heat until very hot, but not smoking.  Add salmon and cook, stirring gently, until almost cooked through, about 3 minutes.  Transfer to a plate
  3. Add the remaining 1 Tbsp oil, shallots, zucchini and edamame to the pan; cook, stirring until the vegetables are almost tender, 3 to 4 minutes.  Stir in the miso sauce until well coated. Gently stir in the salmon and basil

Serve over rice noodles or rice.

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