Seared Salmon with

Collards

Crispy seared salmon topped with maple-miso cilantro butter and sautéed soy maple collards. The maple enhances the umami flavored packed dish with subtle accents of Asian flavors. Asian cuisine uses sugar as a way to tone down the acidity that comes from vinegars and fermented ingredients commonly used in their dishes. The typical sweetener in Asian cuisine is palm sugar, but maple brings a sweetness as well as a welcomed caramel note to the dish.

Seared Salmon with Collards

Created by: Chef TJ Delle Donne

Adapted by: Katie DeVries & Morgan Failla

Prep Time: 30 minutesCook Time: 10 minutesTotal Time: 40 minutes

Ingredients

Maple White Miso Cilantro Butter- 454 g whole butter, softened- 85 g white miso paste- 60 g cilantro, chopped- 20 g maple sugar, granulated
Soy Maple Rice Wine Vinegar Marinade- 42.9 g soy or tamari sauce- 42.9 g maple syrup, medium grade- 28.3 g rice wine vinegar- 8 g sriracha- 10 g toasted sesame oil

Sautéed Collards- 64 g soy maple rice wine vinegar marinade- 454 g collard greens, roughly chopped- 14.3 g olive oil
Seared Salmon - 454 g salmon fillets - 10 g kosher salt- 10 g black pepper- 14.3 g garlic, smashed - 3 ea rosemary sprigs- 3 ea thyme sprigs- 71.5 g butter, cubed- 4 ea maple white miso cilantro butter pads

Instructions

MAPLE WHITE MISO CILANTRO BUTTER, in a mixer with a paddle attachment add softened butter and start to whip on medium speed. Add in miso, granulated maple and chopped cilantro to combine. When everything is thoroughly combined, turn butter out onto smooth plastic wrap sheet and manually form into a log. Or pipe the butter into molds using a pastry bag.
SOY MAPLE RICE WINE VINEGAR MARINADE, in a bowl, whisk to combine all ingredients and set aside
In a medium sauté pan over high heat add olive oil. Once oil is shimmering add the collard greens and sauté for about 2 minutes, then add the soy maple rice wine vinegar marinade. Let the collards cook for another 3 minutes, taste for seasoning.
Season the salmon with salt and pepper on both sides. In a sauté pan over high heat, add 14.3g of oil and heat until shimmering. Add salmon to pan and sear for about 3 minutes, until crispy and golden, turn salmon over and sear on the other side. Add butter, garlic, rosemary and thyme sprigs to the pan and baste by spooning the butter over the salmon. Cook until the internal temperature reads 125˚F on a thermometer, about another 4 minutes.
Serve salmon with a slice of maple white miso cilantro butter on top as the residual heat will melt it over the fish and collards.

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