Recipe created by Melina Hammer
1 tbsp chickpea or barley miso (I used South River barley miso)
1 tbsp unsalted butter, at room temperature
1 6-oz portion wild sockeye salmon
olive oil, for drizzling
Unwrap the salmon from its packaging and pat it dry. Get all the other ingredients out and as prepped as they can be before cooking them. Then zip-zip, go, voilà a feast!
Work with 1:1 ratio miso-to-butter so that whether you scale the recipe up or down - depending on how many people you plan to feed - you’re guaranteed to nail the flavors. I used half the portion to feed two for this recipe and it was ample, leaving enough to go towards a second meal.
Small pinch kosher salt
1 tsp butter
2 English muffins
2 tsp snipped chives or other soft herbs, to sprinkle
freshly cracked black pepper
Preheat the oven to 400°. In a small bowl, mash together the miso and butter until they form a uniform paste. Drizzle a small amount of olive oil on a sheet pan or jelly roll pan and smear to coat the surface. Lay the salmon skin side down and spread the miso butter mixture across the flesh. Roast salmon for 6-8 minutes: six minutes delivers a juicy interior, whereas eight minutes will be nearly cooked through.
Remove the pan from the oven and allow the fish to cool slightly. Coarsely flake the meat with a fork, discard any bones, and set aside.
In a small bowl, whisk eggs and a small pinch of salt together until frothy. In a small nonstick or enameled sauté pan, melt butter over medium-high heat. Once the foaming subsides, turn heat to low and pour in the egg mixture, and leave undisturbed for 10 seconds. Use a silicone spatula to drag the mixture from the pan edge to the center, repeating in an X pattern, until you have turned and dragged the mixture fully.
Move in broad strokes as the curds form and drag the spatula along the pan base so that the eggs do not stick. Repeat this process until they form wet but fully formed curds, removing the pan from the heat to slow things down as needed. All in, this should take about 3 minutes.
Split the English muffins, toast them, and arrange them onto plates. Add a slick of butter while they’re still warm. Spoon the custardy eggs evenly between the four English muffin halves, then nestle the flaked salmon onto the eggs. Scatter with chives and season with freshly cracked pepper, and eat at once.
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