Miso Salmon

This is for one of those days when you have about 30 minutes until dinner, and you’re panicking.
I swear, the white Miso can do wonders. I’ve seen it and tasted it.

What you’ll need:

One beautiful salmon fillet

MARINADE:
2 Tbs (30g) white miso paste
1 Tbs (15ml) soy sauce
1 Tbs (15ml) molasses
1 Tbs (15ml) lemon juice
2 Tsp (10ml) sesame oil
1 Tsp (3g) garlic powder

KALE:
2 Tbs (30ml) extra virgin olive oil
One garlic clove finely chopped
6 oz (170g) kale (or half a bag)
¼ cup (60ml) dry white wine
Salt and pepper to taste
1Tbs (15g) salted butter
The other half of the lemon juice

0:13 – Marinade
2:18 – kale
3:35 – baking
4:36 – plating

In a bowl, whisk together the marinade ingredients. Cut the salmon fillets into 2-inch-wide chunks and add them to the marinade, then let it sit for 30 minutes.
Meanwhile, place a large pan on medium heat and saute the chopped garlic for 30 seconds.
Add the kale and keep tossing and turning until it wilts and reduces its volume, about 3-4 minutes. Add the white wine and the lemon juice, then cook for 2 minutes to evaporate the alcohol. Add the butter, then salt and pepper to taste.
Preheat the oven to 350F (175C). Place the salmon chunks on a baking tray with foil and parchment paper. Wrap them up with the foil loosely. You don’t want to seal it completely.
Place in the oven on the middle rack for 7-8 minutes, then unwrap and broil for 2 minutes to have a nice light char on top.
Serve on Jasmin rice and with the kale.