Salmon Stir-Fry With Miso Butter

One bite of this healthy stir-fry recipe and you’ll start thinking about what else you can stir miso butter into. Spread the miso butter on roast chicken or toss it with steamed vegetables. Serve with rice noodles or brown rice.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 3 tablespoons white miso
• 2 tablespoons unsalted butter, melted
• 1 tablespoon water
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound salmon, skinned and cut into 1-inch pieces
• 1 cup sliced shallots (about 3 medium)
• 1 medium zucchini, halved lengthwise and sliced
• 8 ounces frozen shelled edamame (about 1½ cups), thawed
• ¼ cup chopped fresh basil

Directions

1. Whisk miso, butter and water in a small bowl.
2. Heat 1 tablespoon oil in a 14-inch flat-bottomed wok or large cast-iron skillet over medium-high heat until very hot but not smoking. Add salmon and cook, stirring gently, until almost cooked through, about 3 minutes. Transfer to a plate.
3. Add the remaining 1 tablespoon oil, shallots, zucchini and edamame to the pan; cook, stirring, until the vegetables are almost tender, 3 to 4 minutes. Stir in the miso sauce until well coated. Gently stir in the salmon and basil.

Nutritional Information

Per Serving: 380 calories; 21 g fat (6 g sat, 9 g mono); 68 mg cholesterol; 17 g carbohydrate; 0 g added sugars; 4 g total sugars; 32 g protein; 4 g fiber; 550 mg sodium; 964 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.