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Grant and I had the most magical weekend up in Ojai, camping with our friends and celebrating our wedding that’s coming up in ONE MONTH!!!! EEEEEK. We had a joint bachelor/bachelorette and spent a few nights in a remote part of the mountains listening to music, cooking food, having some drinks, and enjoying great conversations and laughs. We set up a little DJ booth, had a disco party, tie-dyed some clothes, and really soaked in some quality time while we had no service, left to entertain ourselves under the trees!
I could not have asked for a better time. It’s pretty surreal that our wedding is so close, and I can’t really wrap my head around the fact that it’s actually happening. I believe I’ve talked about this before, but I never really had a grand vision for myself when it came to weddings. I never pictured some big party, and if anything, I was really turned off by the wedding industry and how expensive and exploitative it is.
Every time I thought about getting married, I thought more about the person, the life that we would share together, the family time, the home we would create. I still feel that way now. I don’t have much in my mind about the big day, other than I look forward to the joy I’ll feel looking into Grant’s eyes and knowing I found someone so special to me.
I am very much also just looking forward to celebrating with my friends and family, but the pressure feels off knowing that our ceremony will be over and done by the time we gather with everyone for our “celebration of marriage” a few days later (and then a week later again in Atlanta)!
So, at this point, I really don’t feel stressed about the wedding, but I think it’s because I have no expectations. I think no matter what happens, the whole thing will be special because we crafted it to do it the way we wanted.
If this recipe seems familiar, it’s because it’s a combination of a few recipes I’ve made in the past. I’ve been loving a refreshing salsa-esque sauce on top of a simple baked salmon (of which I have an abundance of, still), and I thought it would be fun to combine the sizzled scallion concept with a salsa verde. I took the salmon up a notch by making a miso butter that coats the top and gives it a richer flavor. You can serve it over rice or greens — either would be great!
If you’re sick of me always posting salmon recipes and want to switch it up, I think this salsa would taste AMAZING with shrimp, and you could even do the miso butter concept with chicken and just melt the butter and drizzle it over.
Miso Butter Salmon with Sizzled Scallion Salsa Verde
Ingredients (serves 2)
Miso Butter Salmon
2 filets of salmon ( about 1-1.5 lbs)
1 tbsp white miso paste
2 tbsp butter, room temp
Sizzled Scallion Salsa Verde
2 large scallions, finely chopped
1 shallot, sliced
4 cloves garlic, minced
1/2 tsp aleppo or crushed pepper
1/4 cup olive oil
2 tbsp roughly chopped cilantro
1 tbsp red wine vinegar
Juice of 1/2 lemon
1. Preheat oven to 400 F. In a small bowl, mash together miso paste and butter with a fork. Add the salmon filets to a baking sheet, skin side down, and spread the miso butter over the top. Season with a little black pepper, and bake for 15 minutes or until salmon is flaky.
2. While salmon is baking, prepare the salsa verde. Add the scallions, shallots, garlic, and red pepper to a medium bowl. Heat up the olive oil in a pan on medium heat until hot, but not smoking. Pour the oil over the ingredients in the bowl, mix together, and let sit for about 10 minutes. Then mix in the cilantro, red wine vinegar, and lemon.
3. When salmon is done baking, serve it over rice or greens, and spoon the salsa verde mixture over it.
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