Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
1
10 minutes
5 minutes
Japanese-Inspired
Main Course
Wild Alaska sockeye salmon is baked with a miso butter paste, flaked, and piled into butter lettuce cups with white rice, green onion and coconut aminos.
1 tbsp miso paste
1 tbsp butter
cooked white rice
butter lettuce
green onions, chopped
coconut aminos
Preheat oven to 400°F. Thaw salmon and pat dry.
In a small bowl, whisk the miso and butter until they are well combined and form a paste.
Place the salmon skin side down on a baking sheet and add the miso butter paste to the flesh.
Bake the salmon for 6-8 minutes, until it flakes easily, depending on your preferred doneness.
Let the salmon cool and then flake with a fork.
Arrange butter lettuce leaves as cups on a plate. Fill each with white rice, flaked salmon, and chopped green onions. Serve with coconut aminos, teriyaki, or soy sauce.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
