Miso Butter Salmon with Roasted Mushrooms

CHICOPEE, Mass. (Mass Appeal) – With the weather warming up the last thing you want to do is spend hours in the kitchen cooking dinner! Lauren Kendzierski, owner of the Food Truck Chanterelle To Go, showed us how to make a quick and delicious salmon dish!

Miso Butter Salmon with Roasted Mushrooms & Greens

8oz mushrooms (oyster, nameko, or lion’s mane work best)
1T oil
1 bunch hearty greens (kale, rabe, chard, bok choy), stems removed
1T salt
1 T white miso
1 stick butter
2 6oz pieces salmon
2 cups cooked ramen noodles

Preheat oven to 450.
Tear mushrooms into large bite-size pieces (they will shrink with cooking). Toss with oil, greens, & salt on a cookie sheet.
On another cookie sheet lay the salmon pieces. Season with salt.
Roast at 450 for 8 minutes.
In a saucepan, add the butter & miso. Whisk over med heat until fully incorporated. Toss with noodles.
Plate noodles and top with roasted salmon. Garnish with mushrooms and greens.

Mushroom Stock

8oz mushrooms stems
2 shallots
1 sm celery root
1 bunch parsley stems
1 bay leaf
1 t salt
1 t pepper, coarse grind

In a large pot add all ingredients, chopped roughly. Cover with 2 inches of water. Boil 30 minutes. Strain.
Use to make ramen, soup, risotto, gravy, the list goes on!

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