Miso‑Butter Salmon with Ginger Coconut Purée & Charred Broccolini
This dish brings together bold, clean flavors in a way that feels both comforting and contemporary. Rich miso‑butter salmon meets a velvety ginger‑coconut purée, while charred broccolini adds brightness and crunch. Each component is simple on its own, but together they create a beautifully layered plate that tastes like something from a modern restaurant - without losing that cozy, home‑cooked warmth. A dry Riesling ties it all together, cutting through the richness and lifting every aromatic note.
Wine Pairing: Dry Riesling
Why it works: Dry Riesling’s acidity and citrus‑mineral backbone beautifully balance the richness of miso butter and salmon, while complementing the ginger and aromatic coconut purée.
Miso‑Butter Salmon with Ginger Coconut Purée & Charred Broccolini
Serves: 2 Prep Time: 15 minutes Cook Time: 20 minutes Difficulty: Easy–medium
Vibe: Modern restaurant meets cozy home cooking
Ingredients
For the Salmon
2 salmon fillets (6–7 oz each), skin on
1 tbsp white miso paste
1 tbsp butter, softened
1 tsp honey
1 tsp soy sauce
1 tsp sesame oil
1 tsp grated fresh ginger
Freshly cracked pepper
For the Ginger Coconut Purée
1 cup coconut milk (full fat preferred)
½ small onion, sliced
1 clove garlic
1 tsp grated ginger
Salt to taste
1 tsp lime juice
For the Charred Broccolini
1 bunch broccolini
1 tbsp olive oil
Salt & pepper
Optional: chili flakes or toasted sesame seeds
Step‑by‑Step Instructions
1. Make the Miso Butter
In a small bowl, mix together:
Miso paste
Softened butter
Honey
Soy
Sesame oil
Ginger
Set aside.
2. Start the Coconut Purée
In a small saucepan, combine:
Coconut milk
Sliced onion
Garlic
Ginger
Simmer gently for 10–12 minutes until onions are soft.
Transfer to a blender and purée until silky smooth.
Add salt and a squeeze of lime to brighten.
Keep warm on low heat.
3. Cook the Broccolini
Heat a cast‑iron or heavy skillet over medium‑high.
Toss broccolini with olive oil, salt, and pepper.
Cook until charred in spots and tender-crisp, about 5–6 minutes, turning occasionally.
Finish with chili flakes or sesame seeds if desired.
4. Cook the Salmon
Preheat oven to 400°F (205°C).
Pat the salmon dry. Spread a thin layer of miso butter over the top of each fillet.
In an oven‑safe skillet, sear salmon skin‑side down for 2 minutes over medium‑high heat.
Transfer entire skillet to the oven and roast 6–8 minutes, depending on thickness.
Spoon any melted miso butter from the pan back over the fish.
To Serve
Spoon a luscious pool of ginger coconut purée onto each plate.
Lay the salmon on top, skin crisp and facing up.
Add a handful of charred broccolini on the side.
Finish with a drizzle of sesame oil, extra lime, or a sprinkle of chives.
Wine Pairing: Dry Riesling
Look for bottles described as:
“Dry” or “Trocken”
Citrus + mineral + stonefruit
High acidity
It cuts the richness of miso butter, brightens the coconut, and enhances the salmon’s sweetness.