Hot Honey Miso Salmon Marinade

Directions

1. In a bowl, whisk together Fustini’s Hot Honey Balsamic, Fustini’s Extra Virgin Olive Oil, white miso paste, dijon mustard, garlic, and lemon. Reserve a small amount of marinade to finish salmon at the end of cooking.

2. Place fillets in a zip lock bag and top with marinade mixture. Squeeze bag to ensure fillets are fully drenched in marinade. Let sit, refrigerated, for 30 minutes.

3. Heat olive oil in a nonstick skillet on medium high heat until hot and shimmering. Sear salmon skin side up for about 4 - 5 minutes, or when the cooked color of the salmon reaches a bit more than halfway up and it begins to be golden on the bottom. Don’t touch the salmon until ready to flip to get the best flavor and crust.

4. Carefully flip the filets, lower heat to medium, and cook for an additional 4 minutes skin down. While finishing cooking, and with the skin facing down, add your reserved marinade onto the salmon.

5. Transfer to a plate and serve with sautéed broccolini or brussels sprouts, or seasoned polenta, rice, or quinoa.