Miso Glazed Salmon, Sun Dried Tomato Pan Fried Rice, Miso Bruschetta

To make the miso glazed salmon, place the salmon fillets into a baking dish and set aside.

Mix the softened butter and miso paste together until combined.

Spread about 1 tbsp of the compound butter onto each salmon fillet. Bake the salmon in a 350 degree oven for about 20 minutes or until they are fully cooked through.

To make the sun dried tomato pan fried rice, add the olive oil into a sauté pan and add the chopped sun dried tomatoes, minced garlic and chopped onion. Saute until fragrant, about 3 minutes. Add the cooked rice and mix everything together until well combine. If desired, add some freshly chopped basil for flavor. Salt and pepper to taste. The sun dried tomatoes should be packed in oil so they are already rehydrated. I like to use the oil from the sun dried tomatoes as the oil in the pan for this dish.

To make the miso bruschetta, use some of the miso butter to butter the bread slices. Pan grill them until they are golden brown on each side. Set them aside while you make the tomato mixture.

In a large bowl add the diced roma tomatoes, chopped onions, minced garlic extra virgin olive oil, salt and pepper. Mix everything together to combine. If desired, add some freshly chopped basil to enhance the tomato dish. Serve with the toasted bread slices.

Combine all three dishes together to create a delicious fusion of flavors from Asia and Italy. Serve and enjoy!