Seafood: Slow Roasted Salmon with Miso Vinaigrette

By JoFClark

Ingredients

• 2 T white miso
• 1 t prepared wasabi
• 2 T rice wine vinegar
• 1 t olive oil
• 1/2 cup finely chopped European cucumber
• 2 pounds salmon filets, skin removed, cut into 4-6 equal serving pieces
• 1 T olive oil
• Salt and pepper

Preparation

Step 1

Whisk miso, wasabi,vinegar, olive oil and cucumber in a small bowl, adding more oil if thick
Preheat oven to 275 degrees
Rub both sides with olive oil and season with salt and pepper
Place skin side down on a nonstick or foil lined baking sheet
Roast in oven for 18-22 minutes until flaky and just cooked through
Place salmon on serving plate and spoon vinaigrette over tops, serving immediately