Pan-Seared Miso-Butter Salmon with Wasabi Mashed Potatoes

Ingredients

• 4 fillets salmon, skin-on
• 2 tablespoons white miso paste
• 3 tablespoons unsalted butter, softened
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon vegetable oil

• 4 cups potatoes, peeled and cubed
• 1 cup heavy cream, warmed
• 2 tablespoons unsalted butter
• 1 tablespoon wasabi paste
• to taste salt

Method

1. 01
   In a small bowl, mix together the white miso paste, softened butter, soy sauce, and mirin until smooth. Set aside.
2. 02
   Heat vegetable oil in a large skillet over medium-high heat. Pat the salmon fillets dry with a paper towel and place them skin-side down in the skillet.
3. 03
   Cook the salmon for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes or until the salmon is just cooked through.
4. 04
   Reduce the heat to low and add the miso-butter mixture to the skillet. Spoon the melted sauce over the salmon fillets until they are well-coated. Remove from heat.
5. 05
   In a pot, cover the cubed potatoes with water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to the pot.
6. 06
   Mash the potatoes with a potato masher or fork. Gradually mix in the warmed heavy cream and butter until smooth and creamy.
7. 07
   Stir in the wasabi paste and season with salt to taste. Adjust the wasabi amount according to your preference for spiciness.
8. 08
   Serve the salmon fillets on a bed of wasabi mashed potatoes. Drizzle any remaining miso-butter sauce from the skillet over the top before serving.