Miso Glazed Pan Seared Atlantic Salmon with a Romaine and Arugula salad

Course: Dinner, seafood
Servings: 4 people


  • 1/4 cup miso
  • 1 Tbs sesame oil
  • 1 Tbs olive oil
  • 1 Tbs honey
  • 1 Tbs rice wine vinegar
  • 1 Tbs soy sauce
  • 1 Tbs sesame seeds, toasted
  • 1 Tbs grated fresh ginger
  • 4 5 oz. salmon fillets, skinless, butterflied
  • 1/4 cup fresh chopped scallions
  • 1 red pepper,finely julienned
  • 1 head of hearts of romaine, chopped small
  • 1 cup arugula
  • 1/2 cup bean sprouts
  • 4 button mushrooms, thinly sliced


    In bowl mix together all wet ingredients and reserve half for salad. Add salmon fillets to remaining mixture, coat with marinade and let sit 1⁄2 hour.
    Remove salmon from marinade and sprinkle with sesame seeds and 1⁄2 scallions. Pan sear both sides until golden brown in a non-stick pan over high heat. Sprinkle with remaining scallions and serve with romaine and arugula salad.
  • SALAD:
    Toss together all ingredients in bowl, dress with reserved marinade and serve with salmon.


By Chef Daniel Bruce www.BHH.com

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