I have a new (at least for me) culinary discovery, miso butter — nothing more than miso (used red miso, because that’s what I had on hand, but you can easily substitute any miso you like) mixed with butter.
Miso + Butter = Umamilicious…to say the least.
Today I made sockeye salmon en papillote (salmon baked in parchment paper) with thinly sliced mushrooms and leeks, topped with miso butter. It’s that perfectly easy, tasty weeknight meal that takes merely minutes to assemble and bake. You can save time by assembling the parchment packets in advance such that all you need to do is preheat and pop them in the oven.
I love the simplicity of this preparation, which underscores the fact that cooking can be quick and convenient, without sacrificing taste/flavor.
But this is just the beginning. I have many more uses in store for this miso butter. Am thinking miso butter would be a great accompaniment to vegetables (green beans, asparagus, broccoli, carrots, corn) seafood (mussels, scallops, shrimp), noodles, or meat — oh, the possibilities…
If salmon isn’t your thing, substitute halibut or snapper, or another fish of your choosing. Same goes for the veggies. Use whatever is in season and what your taste dictates. Prepare in the parchment as described below (just keep in mind that cooking times might vary slightly, depending on the what ingredients you use).
No sake on hand, use a dry white wine instead.
I like my salmon medium-rare to medium. A cooking time of 11 to 12 minutes (at 400F) was just the right amount of time. Ten minutes was a bit too short, 13 minutes a bit too long.
Picked up a couple sweet potatoes over the weekend. Roasted the sweet potatoes in the oven and then topped with a pat of miso butter and some thinly sliced green onions…quite tasty as well.
Will have to wait until spring arrives to test out one of my ideas for miso butter — miso butter with spring asparagus and spring peas.
Salmon En Papillote with Miso Butter
four 5 to 6 ounce portions of wild [sockeye] salmon, skinned, pin bones removed
8 to 10 ounces cremini mushrooms
1 large leek, white and light green parts, cleaned well
dry white wine or sake
miso butter, room temperature (recipe to follow)
sea salt and freshly ground black pepper
Preheat the oven to 400F. Slice the mushrooms and leeks very thinly. Season the salmon with salt and pepper.
Prepare the parchment. Fold a 12- x 14-inch piece of parchment in half. Using kitchen shears, cut the parchment into a heart shape. Here’s a good instructional video on how to prepare the parchment.
Place a handful of mushrooms and leeks in the middle of the parchment. Place the salmon on top. Place 1 tablespoon of miso butter on top of the salmon. Add a splash of dry white wine or sake. Working from one end, tightly crimp the parchment so that it forms a tight seal all the way around the edge. Repeat with the remaining parchment packets. Transfer the parchment packets to a baking sheet.
Bake 11 10 12 minutes. Carefully cut open the parchment package, making sure not to burn yourself.
2 tablespoons miso (used red miso, but you can use any type you like)
4 tablespoons unsalted butter, room temperature
Place the miso and butter in a bowl. With a wooden spoon or spatula, mix the miso and butter together until well combined. Place on parchment paper and form into a log. Roll the miso butter tight in the parchment paper. Will keep refrigerated several weeks.