July 16, 2019
Stella Star Ingredient: Miso Dressing
2 center cut fillets of salmon
1 tablespoon of extra virgin olive oil
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper
½ bunch thin asparagus, trimmed
1/2 red pepper, sliced into matchsticks
1 carrot, peeled and sliced into matchsticks
2 scallions, thinly sliced, for garnish
Miso Dressing:* Stella Star Ingredient
1 small clove garlic, peeled
1/4 cup white miso
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 tablespoons water
¼ cup grape seed oil
Pinch kosher salt
Preheat the oven at 375 degrees F.
In a medium sized bowl place the two fillets of salmon with a tablespoon of olive oil, soy sauce, salt, pepper.
Build/make the papillote placing in the following order: lay down a sheet of parchment, fold in half, add a small splash of olive oil, soy sauce, the asparagus and vegetables on the bottom, the salmon fillets on top. Close the parchment paper fold the other side over and crimp the rounded edge tightly closed. Bake in the oven for 20 minutes.
While salmon is baking prepare the miso dressing: Combine garlic, miso, sesame oil, soy sauce, rice wine vinegar, mirin, water, oil, and salt in a blender and blend until smooth.
Open up parchment paper and drizzle the salmon and vegetables with miso dressing. Sprinkle with sliced scallions.