# Corn Miso–Butter Basted King Salmon with Corn, Green Beans, and Cherokee Purple Tomatoes > Crisp-skinned king salmon gets a savory, sweet-edged baste of corn miso and butter, then lands on a warm pile of sweet corn and snappy green beans. Thick Cherokee Purple tomatoes with torn basil keep the plate juicy and bright—a late-summer dinner that lets the fish and vegetables do most of the work. - URL: https://www.chezjk.com/recipes/miso-butter-basted-alaskan-king-salmon-with-summer-corn-green-beans-purple-chero - Author: Jonathan Katzman - Cooked and photographed: 2023-07-31 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Corn Miso–Butter Basted King Salmon with Corn, Green Beans, and Cherokee Purple Tomatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fd8f1422338eab786.jpg) ## Corn Miso–Butter Basted King Salmon King salmon's richness carries the sweet, fermented depth of corn miso. Searing first and adding the miso butter over low heat keeps the skin crisp without scorching the paste. ### Ingredients - 4 fillets skin-on Alaskan king salmon, 6 oz each, pin bones removed - 1 tablespoon ghee - 3 tablespoons unsalted butter, softened - 1½ tablespoons gluten-free corn miso, preferably Shared Cultures - 1 teaspoon fresh lemon juice - ¼ teaspoon kosher salt, plus more if needed - ¼ teaspoon freshly ground black pepper ### Instructions 1. Pat the salmon thoroughly dry, especially the skin. Season lightly with salt and pepper; the miso will supply additional salt. 2. Mash the softened butter with the corn miso and lemon juice until evenly combined. 3. Heat the ghee in a wide heavy skillet over medium-high heat. Add the salmon skin-side down, pressing gently with a spatula for the first 20–30 seconds so the skin makes even contact. Work in batches if necessary. 4. Reduce to medium and cook skin-side down for 5–7 minutes, until the skin is crisp and releases readily. Turn and cook the flesh side for 1 minute. 5. Reduce the heat to low and add the miso butter. Tilt the pan and spoon the foaming butter over the exposed flesh and sides, avoiding the crisp skin as much as possible. If the miso begins to darken rapidly, move the pan off the heat. 6. Continue gently basting until the thickest part reaches 145°F, checking with an instant-read thermometer; timing depends on thickness. Transfer skin-side up to a warm plate and rest for 2 minutes. Reserve the pan butter for serving. ### Notes - Corn miso varies in saltiness; taste the compound butter before adding any extra salt. - Use two skillets or cook in batches rather than crowding the fish. Divide the ghee and miso butter between batches. ## Sweet Corn and Green Bean Sauté Briefly blanching the beans preserves their color and snap, while a hot skillet gives the corn browned edges. A little shallot and lemon bring the sweet vegetables into balance with the rich salmon. ### Ingredients - 4 ears sweet corn, kernels cut from the cobs, about 3 cups - 12 oz green beans, trimmed and cut into 1½-inch lengths - 1 large shallot, thinly sliced - 1½ tablespoons ghee - 2 teaspoons fresh lemon juice - 2 tablespoons roughly torn basil - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a saucepan of salted water to a boil. Blanch the green beans for 2–3 minutes, until bright green and just crisp-tender. Drain, cool briefly in ice water, then drain and dry thoroughly. 2. Heat the ghee in a large skillet over medium-high heat. Add the shallot and cook for 1–2 minutes, until beginning to soften. 3. Add the corn and spread it into an even layer. Leave undisturbed for 2 minutes, then stir and cook for another 2–3 minutes, until juicy with a few browned spots. 4. Add the dried green beans and toss for 2 minutes, until hot but still snappy. 5. Remove from the heat and add the lemon juice and basil. Season with salt and pepper, keeping the seasoning restrained enough to welcome the salmon's miso butter. ### Notes - Use a wide skillet so the corn browns rather than steams. ## Cherokee Purple Tomatoes with Basil Ripe heirloom tomatoes provide the plate's cool, juicy contrast. Salt, olive oil, and torn basil are enough to bring out their savory sweetness. ### Ingredients - 3 large ripe Cherokee Purple tomatoes, about 1½ lb - ½ cup loosely packed basil leaves - 1½ tablespoons extra-virgin olive oil - to taste flaky sea salt and freshly ground black pepper ### Instructions 1. Core the tomatoes and cut into generous ½-inch slices or thick wedges. 2. Arrange on a platter or directly on the dinner plates. Season with salt and pepper about 5 minutes before serving. 3. Drizzle with olive oil and scatter with hand-torn basil just before the salmon is plated. ### Notes - Keep the tomatoes at room temperature for the best flavor. ## Optional Nasturtium Garnish Nasturtiums add a peppery bite and a bright yellow accent that echoes the corn. ### Ingredients - 8–12 edible nasturtium flowers, optional ### Instructions 1. Inspect the flowers, rinse gently only if needed, and pat dry. 2. Place on the finished plates immediately before serving. ### Notes - Use only flowers grown for eating and free of pesticide treatments. ## Overall Timing / Workflow Preparing the vegetables and miso butter first leaves the final minutes free for careful fish cooking. The tomatoes can be plated while the salmon rests. ### Instructions 1. 0:00 — Put the blanching water on to boil. Trim the beans, cut the corn from the cobs, slice the shallot, and mix the miso butter. 2. 0:10 — Blanch, chill, and dry the beans. Slice the tomatoes and prepare the basil and optional flowers. 3. 0:20 — Start searing the salmon. In a separate skillet, cook the corn and green beans. 4. 0:30 — Lower the salmon heat and baste with miso butter. Finish the vegetables with lemon and basil, then keep warm off heat. 5. 0:35 — Check the salmon's internal temperature and allow additional time if needed. Season and dress the tomatoes. Rest the fish briefly, then plate and serve. ## Plating A vegetable bed catches the savory pan butter while keeping the tomatoes distinct and fresh. Serving the fish skin-side up preserves its crisp texture. ### Instructions 1. Spoon the corn and green beans across the center and one side of each plate. 2. Set a salmon fillet on top, skin-side up. Spoon a little reserved miso butter around the fish and over the vegetables rather than over the skin. 3. Arrange the tomato slices along the opposite side, keeping most of their juices away from the crisp skin. 4. Finish with the optional nasturtium flowers and serve immediately. ## Leftover Path Gentle reheating protects the salmon from drying out, while keeping the tomatoes separate prevents the warm vegetables from becoming watery. ### Instructions 1. Refrigerate the salmon, cooked vegetables, and tomatoes in separate covered containers within 2 hours. Use the salmon and cooked vegetables within 3 days; the tomatoes are best the next day. 2. For a warm meal, reheat covered salmon in a 275°F oven with a small splash of water until it reaches 165°F. Warm the corn and beans separately in a skillet. 3. Alternatively, flake the chilled salmon over the leftover vegetables and tomatoes for a cold salad, adding the tomato juices and a squeeze of lemon. Expect the salmon skin to soften in storage. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.