Miso is kinda the king of umami and this recipe from the NYT is the easiest way to bring that umami to your table. Though I think it needs just a few minor adjustments, this sauce is super versatile. And considering it takes seconds to make, I’d suggest making those tweaks and using it all week long (which is how long it’ll last in the fridge). Also, who knew that I’d actually really enjoy plain sautéed cabbage with salt?!
In a small bowl, stir together 1/4 c. miso, 2 tbsp dijon mustard and 1 tsp sriracha. Coat 1.5 lb. salmon with about 2 tbsp of the miso-mustard mixture and save the rest. (Note: this recipe is for 4 – adjust accordingly.) Cover the salmon with sesame seeds (I used a mix of white and black). Here, the recipe says to put the salmon to the side because you’ll later cook it on top of the cabbage, stovetop. That would set of my smoke alarm in a heartbeat and smell up my whole apartment so I cooked my salmon in the oven – if you go this route, stick it in there now. (For me, that’s about 22 minutes at 375.) Next, saute 1 head of green cabbage (cored and cut into 1-inch pieces, leaves separated) in oil over medium heat until they’re a bit charred. Season with salt and pepper. When the cabage is done, layer it on your serving platter and thin the remaining miso-mustard mixture while the salmon finishes cooking (with about 2 tablespoons of water until it’s pourable). Serve the salmon and cabbage with a drizzle of the miso-mustard dressing. HOT TIP: I think the ratios may be a bit off here. It was a bit too miso heavy. I love that the sauce easily turns into a dressing but I think it’s missing a little something. I added some ginger and that helped, but I really think it could use a dash of rice vinegar and sesame oil.
I served mine over rice that I mixed with butter and black garlic flakes (regular garlic will work too). I’ll make this again but will definitely adjust the the ingredients of the sauce/dressing slightly. I love that, as-is, this recipe requires so few ingredients…but to really round out the flavor it could use just a fewwww more (and they’re probably pantry staples that won’t add to the cost or prep time).
Peaches to Apples 