Roasted Miso Pineapple Butter Salmon

Recipe and Photography by Jennifer L. Rubenstein of Edible Indy

Think of this recipe as a twist on a poke bowl meets Thai noodle dish that incorporates tropical and spicy flavors together to make your mouth say whoa (in a good way).

Studies show by eating salmon 2x per week it can reduce inflammation, lower blood pressure can even protect your skin from the aging effects of the sun! We’ve partnered up with Kvaroy Arctic and curated this mouthwatering recipe elevating your next salmon dish. The flavor of Kvarøy Arctic salmon is informed by the farm’s breathtaking location. The waters near Kvarøy island in Norway are cool and clear, with a deep-fjord current that keeps the water fresh and helps exercise the salmon, reducing fat levels and giving this beautiful fish a pristine, clean flavor. And by supporting sustainable fishing as Kvarøy Arctic practices, the oceans and freshwater wildlife populations are guaranteed for the future. 

Find Kvaroy Arctic Salmon at a store near you.  

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Roasted Miso Pineapple Butter Salmon served with chili crunch Thai noodles and slaw

• 4 six-ounce Kvarøy Arctic salmon filets

• fresh pineapple slices

• miso pineapple butter (recipe below)

• brown sugar

• Thai noodles

• slaw with dressing (recipe below)

• limes and cilantro, garnish

• chili crunch oil (recipe below)

DIRECTIONS

To prepare the salmon: Preheat oven or grill to 325℉. On a baking sheet lined with parchment

paper and place the washed salmon fillet (skin side down) on the paper. Generously spread the

pineapple miso butter on the top of the filet. Place a fresh slice of pineapple on top of the butter

and sprinkle additional brown sugar (we sprinkle 1 additional tablespoon per filet) on top of the

butter and pineapple.

Grill or bake in the oven for 15-20 minutes or until the filet is at 145 ℉. Remove and allow to sit

for 5 minutes. Top with fresh squeezed lime juice, cilantro and a drizzle of the chili crunch oil (or

more if you want it spicy).

PINEAPPLE MISO BUTTER

• 4 tablespoons of butter

• 2 tablespoons white miso paste

• 3 tablespoons brown sugar

• 1 tablespoon soy sauce

• 2 cloves of garlic, minced

• 2 slices of fresh pineapple, chopped

To make butter: In a small food processor, add all the ingredients except the pineapple.

Process until smooth and mixed well. Add the pineapple and process until the pineapple is

mixed into the butter.

CHILI CRUNCH THAI NOODLES

• 1 package Thai or udon noodles

• 2 tablespoons Chili crunch oil

• 1 tablespoon Sesame oil

To prepare: Prepare the Thai or udon noodles per package and set aside. In a sauté pan, heat

sesame oil and chili crunch oil over medium heat and add noodles. Toss them in the oils until

coated and warmed.

SLAW

• 3 cups cabbage, shredded

• 3 radishes, sliced thin

• 1 cup cucumbers, chopped

• 1/4 cup green onions, sliced

• 1/2 cup carrots, shredded

• 1/4 cup cilantro, chopped

• Pistachos

• 1 cup slaw dressing

To make slaw: combined all ingredients except cilantro, pistachios and dressing. Toss with 1

cup of slaw dressing, more if desired. Top with fresh cilantro and pistachios.

Slaw Dressing

• 1 tablespoons olive oil

• 1 tablespoon sesame oil

• 2 tablespoons chili crunch oil

• 1/3 cup brown sugar

• 1/4 cup rice vinegar

• 1 tablespoon fresh ginger

• 1 teaspoon garlic, minced

• 1 tablespoon soy sauce

• 1/2 teaspoon salt

To make dressing: In a jar with a lid, place all ingredients and shake vigorously until sugar is

dissolved. Chill in refrigerator. Keeps for 4 days.