Miso Sesame Salmon with Wasabi Cream

Miso Sesame Salmon with Wasabi Cream

Serves 2 | Cook time: 9-15 minutes | Total time: 25 minutes

Ingredients

For the Salmon:
1 tablespoon white miso
1 tablespoon sake or dry white wine
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
1 tablespoon black sesame seeds
Two 6oz center-cut salmon fillets

For the Wasabi Cream:
¼ cup heavy cream
¼ cup sour cream
1 tablespoon wasabi paste
2 teaspoons fresh lemon juice
¼ teaspoon fine sea salt
Cilantro microgreens or cilantro leaves (optional)

How to Make It

In a small bowl, stir together the miso, sake or wine, and sesame oil until smooth. In a second small bowl stir together the white and black sesame seeds.

Brush the top and sides of the salmon with the miso mixture, then press the sesame seeds onto the salmon so they adhere. Spray the baking pan with cooking spray and place the salmon fillets on the baking pan, leaving space between them.

Place the baking pan in the center of the oven and Air Fry at 380° until the salmon is well browned and cooked through, 9-15 minutes.

For medium rare, the salmon should reach an internal temperature of 120°. For medium to well-done, the salmon should reach an internal temperature of 130-135°.

While the salmon cooks, prepare the wasabi cream. In a medium bowl, combine the cream, sour cream, wasabi, lemon juice, and salt.

Whisk until thickened and fluffy, like very lightly whipped cream.

To serve, spoon some of the wasabi cream onto each plate, then top with salmon.

Alternatively, place the salmon on plates, and top with wasabi cream. Garnish with cilantro, if desired.

This recipe was created especially for the Café Couture Oven with Air Fry