This miso garlic butter seared salmon with grape salsa and creamy goat cheese orzo is the perfect healthy yet comforting weekend dish. Sockeye salmon is pan-seared and topped with miso garlic balsamic butter sauce and grape basil salsa. It’s served on a bed of creamy goat cheese, caper, herb, and kale orzo. All in all, this is the perfect salmon dinner that looks fancy, but is really quite quick to prepare.
Miso Garlic Balsamic Butter Seared Salmon
- 1 1/2 pounds (680 grams) sustainably caught wild sockeye salmon
- 1 1/2 tablespoons extra virgin olive oil
- 3 tablespoons organic salted butter
- 3 large garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons dark miso
- 1 1/2 teaspoons raw honey
- 1/4 teaspoon red pepper flakes, or more to taste
Grape Basil Salsa
- 1 cup seedless green grapes, chopped
- 1 cup seedless red grapes, chopped
- Zest and juice of 1 lime
- 1/2 cup fresh basil leaves, finely chopped
- Pinch of sea salt
Creamy Goat Cheese Orzo
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- Pinch of sea salt
- 1 1/2 cups orzo
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 3 3/4 cups water, plus more as needed
- 4 oz chèvre goat cheese
- 2 tablespoons capers
- 4 packed cups chopped kale
- 2 tablespoons freshly squeezed lemon juice
- Handful of fresh basil, thinly sliced
- Prepare the salmon: Slice the salmon into 6 filets. Season with salt and pepper.
- Warm half of the oil in a large, heavy bottomed skillet (preferably cast iron) over medium-high heat. Once hot, add three of the salmon filets, skin-side down. Cook for five minutes, flip, and cook 2-3 minutes more, or until cooked through and done to your liking. Remove from the pan and peel off the skin.
- Repeat step 2 with the remaining oil and three salmon filets.
- Meanwhile, make the miso garlic balsamic butter: Melt the butter in a small saucepan over low heat. Add the minced garlic and turn up heat to medium. Cook until the garlic is lightly browned, about 6 minutes. Add the balsamic vinegar and continue cooking until it has reduced slightly, about 4 more minutes. Remove from the heat and whisk in the miso, honey, and red pepper flakes.
- Make the grape salsa: Combine the chopped grapes, lime zest and juice, basil, and a small pinch of salt in a bowl and stir.
- Make the creamy goat cheese orzo: In a large saucepan, warm the oil over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened, five minutes. Add the orzo and cook until lightly browned, 2-3 minutes. Add the white wine to deglaze the pot. Next, add the water and increase heat to medium-high. Bring to a boil and continue cooking, stirring often, until the orzo is al dente, 8 minutes. At this point, if the orzo seems too dry, add another 1/2 cup of water. Stir in the chèvre, capers, and kale. Cook until the kale turns bright green. Remove from the heat and stir in the lemon and basil. Taste and add additional salt, if desired.
- Serve: Warm the salmon back up over low heat, if desired. Spoon the miso garlic balsamic butter over the filets. Divide the orzo between bowls and top each serving with salmon and grape salsa. Alternatively, for a pretty presentation, transfer the orzo into a cast iron skillet or onto a platter and top with the salmon and salsa.
- Category: Main Course
Keywords: Miso Garlic Butter Seared Salmon with Orzo