Miso Salmon with Miso Choux
Servings
4-6
Prep Time: 30 Min
Cook Time: 30 Min
Pre Heat:
450 Degrees

Introduction
Miso Glazed Salmon with Miso Puffs and Green Beans
So Good You Want More.
Gluten Free Variation: Use a gluten-free flour blend for the puffs. If your blend does not contain xanthan gum, add an additional ½ teaspoon. If the blend does contain xanthan gum, add an additional ¼ teaspoon.

Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoons honey
- ¼ teaspoon dried herb blend
- 4 Tablespoons butter, softened
- 1 pound frozen green beans
- 3 Tablespoons good olive oil
- ½ teaspoon coarse sea salt
Miso Puffs:
- 4 large eggs
- ¾ cup water
- 2 Tablespoons miso paste
- 1 stick (8 Tablespoons) butter
- 1/8 teaspoon salt
- 1 cup/142 grams flour
Miso Glazed Salmon:
- 2 Tablespoons hot water
- 3 Tablespoons miso
- 3 Tablespoons olive oil
- 1 teaspoon lemon juice
- 1 Tablespoon honey
- ½ teaspoon coarse salt
- 24-28 ounces salmon (frozen is fine)
Step by Step Instructions
Step 1
2 Tablespoons olive oil
1 Tablespoons honey
¼ teaspoon dried herb blend
To begin the honey herb butter, place the olive oil and honey into a small saucepan or microwave safe dish and heat the mixture until it is simmering. Stir in the herbs and set aside to steep and cool.
Step 2
Miso Puffs:
4 large eggs
¾ cup water
2 Tablespoons miso paste
1 stick (8 Tablespoons) butter
1/8 teaspoon salt
1 cup/142 grams flour
Preheat the oven to 450. Place the eggs in a bowl of very warm water to come closer to room temperature. In a large saucepan, place the water, miso, butter, and salt. Bring to a simmer. Keep the pot on the heat and add the flour. Stir constantly with a heavy spoon for approximately 2 minutes. Remove from the heat and place into a large mixing bowl. Allow the dough to cool for about 5 minutes.
Beat the warmed eggs into the cooled batter one at a time, scraping the pan frequently. You can do this by hand or with a mixer. Continue to beat until the eggs are fully incorporated. Spoon the batter onto a parchment-lined baking sheet in heaping tablespoon mounds. After the salmon has finished cooking, reduce the oven temperature to 425-degrees. Bake the puffs for 10 minutes and then reduce the heat to 350-degrees for an additional 15 minutes. The puffs should be light and golden.
Step 3
4 Tablespoons butter, softened
While the puffs are baking, use a hand mixer to beat the oil into the butter until it is light and spreadable. Set aside.
Step 4
1 pound frozen green beans
3 Tablespoons good olive oil
½ teaspoon coarse sea salt
Place the beans in a pot and just cover them with water. Bring to a simmer and cook the beans until they are as soft as you like them to be. Drain the beans and place them in a large dish. Toss them with the olive oil and sprinkle with sea salt.
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