SALMON WITH MISO LEMON GLAZE, ARUGULA, AND POPCORN POWDER

Gourmand_Salmon_BIG

 

Gourmand Provisions
Amber Solnick
 


2 salmon filets, skin-on
2 Tbsp. red miso paste
1 Tbsp. fresh lemon juice

Place salmon skin side down on a tray with tray liner. Brush generously with miso lemon mixture. Bake at 400 degrees until lightly flaking apart but still soft and moist (about 20 minutes for medium-rare.) Let rest and then use palette knife to remove flesh from the skin and place on top of arugula on a plate.

Popcorn Powder:
ΒΌ cup popcorn kernels
1 dash of oil
1 pinch of salt

Mix above ingredients, put in a paper lunch bag, fold to close and microwave high 2-2 minutes 15 seconds. Shake bag so unpopped kernels fall to bottom and put about 2 cups popcorn in blender. Blend low to high speed until the popcorn turns into a powdery fluff. Use to garnish salmon.