Miso Glazed Pan Seared Atlantic Salmon with a Romaine and Arugula salad
Course: Dinner, seafood
1Tbsrice wine vinegar
1Tbssesame seeds, toasted
1Tbsgrated fresh ginger
45 oz. salmon fillets, skinless, butterflied
1/4cupfresh chopped scallions
1red pepper,finely julienned
1head of hearts of romaine, chopped small
4button mushrooms, thinly sliced
PAN SEARED SALMON: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.