Flaky Salmon with Smoked Applewood and Warm Vegetables in Miso Dressing

  • Servings: 4 servings
  • Prep time: ~ 30 minutes


  • 1/4 cup white miso
  • 1/4 cup chicken stock
  • 3 tablespoons mirin
  • 2 tablespoons unseasoned rice vinegar
  • 3/4 teaspoon finely grated peeled ginger
  • 1/4 teaspoon finely grated garlic
  • 2 teaspoons soy sauce
  • 3 tablespoons rice bran or organic canola oil
  • Four 6-ounce, skinless center-cut salmon fillets, about 1 inch thick
  • Back to Organic Smoked Applewood Pacific sea salt
  • 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
  • 1/2 small onion, thinly sliced
  • 1/2 small fennel bulb—halved, cored and thinly sliced
  • 4 medium carrots, thinly sliced on the diagonal
  • 4 baby turnips or large radishes, thinly sliced
  • 2 cups lightly packed baby spinach

If you love miso soup and Asian inspired cuisine then try this Smoky Salmon nestled on a bed of warm vegetables tossed in a Miso dressing. Food and Wine featured it on their Reader’s Choice issue this month and I slightly adapted it to make it easier on myself. Maybe it will comfort you during this winter freeze.

This recipe seems complicated but it is very straight forward and easy to follow. Especially since I decided to broil the salmon and season with Back to Organic Smoked Applewood Pacific sea salt instead of cooking it over hardwood chips with a aluminum tent as specified in the original recipe. If you try it with the hardwood chips, please let me know. It probably tastes fantastic but the Smoked Applewood salt works very well and simplifies things.

The chopping takes the most amount of time. Use a mandolin if you have one to speed things up. I ended up slicing more carrots and turnips than needed since my son wanted to keep using the “slicer.”

Make sure you buy small turnips and not large ones like ours. Kids typically do not like turnips or radishes so use sparingly.  Fennel is optional as well; I prefer it without.


The easiest way to grate the garlic and ginger is a microplane. The recipe calls for peeling the ginger which can be done with a pairing knife. The skin has the most flavor so I kept the peels and made a hot ginger tea.


1) In a saucepan, blend the 1/4 cup miso, 1/4 cup chicken stock, 3 tablespoons mirin, 2 tablespoons rice vinegar, 3/4 teaspoon grated ginger and 1/4 teaspoon grated garlic and cook over moderate heat until boiling. About 3 minutes. Then stir in the soy sauce and remove from the heat.


2) Turn the oven to broil and heat a large cast-iron skillet. Place the salmon filets skin down on the hot skillet and season them with several pinches of Back to Organic Smoked Applewood Pacific sea salt. Place in the oven and broil for 7 minutes. Remove from the oven and let rest for 7 minutes for a medium temperature.


3) While the salmon is broiling add the remaining 2 tablespoons of oil to a large skillet. Add the shiitake and onion and cook over moderately high heat stirring occasionally until the onions are fragrant and soft for about 4 minutes. Toss in the fennel and carrots and cook until slightly tender for about 2 minutes.


4) Add the turnips and spinach and cook until the spinach until it is just wilted, for about 1 minute. Season with Hand harvested Fleur de Sel salt to taste. Add 1 tablespoon of the miso dressing and toss on the warm vegetables. Place the vegetables on a plate and flake the salmon over the top and serve. Pour the rest of the miso dressing in a bowl for everyone to drizzle on according to their taste. Serve with a glass of 2010 Terra Laura Cour-Cherverny (Romorantin) from the Loire Valley..


Wine Pairings from Perrine

2010 Terra Laura Cour-Cherverny (Romorantin) from the Loire Valley. This is an organic wine with notes of ripe apple and a dry, mineral finish.

“Terra Laura is a 50-acre estate in the appelation of Cheverny. The estate was purchased by Laura Semeria in 2007 with her husband Léonard, and they aim to produce wines with the best possible expression of their unique terroir and 15-80 year old vines. They are one of the very few producers to bottle wine from the tiny village of Cour-Cheverny. This bottling is 100% Romorantin, a local white varietal designated exclusively to Cour-Cheverny and descended from Pinot Noir. The wine was fermented and aged 12 months in stainless steel. ” Perrine Prieur



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Recipe by Back To Organic at https://www.backtoorganic.com/flaky-salmon-with-smoked-applewood-and-warm-vegetables-in-miso-dressing/