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MISO-SRIRACHA-GLAZED SALMON:

2 Tbsp soy sauce

1 Tbsp honey

1 Tbsp rice vinegar

2 Tbsp light miso

3 Tbsp Sriracha

3 Tbsp butter (optional)

1 lb salmon fillet

DUTCH BABY:

4 eggs

¾ c plus ½ Tbsp (180g) milk

¾ c (90g) all-purchase flour

¼ tsp salt

3 Tbsp butter

1g fresh cilantro

1 garlic clove

3.5 oz (100g) feta

TOPPINGS:

Cilantro

Furikake

Aleppo pepper

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1. MISO-SRIRACHA-GLAZED SALMON: Preheat oven to 350°. In a pan mix the soy sauce, honey, rice vinegar, light miso, and Sriracha. Mix and heat on medium, reducing by half if you went a thicker sauce. If using, cut the butter into cubes straight from the fridge and add to the sauce. Whisk to emulsify.

2. Place the salmon on a sheet pan lined with parchment paper. Season with salt and pepper. Spin over a generous amount of the glaze. Bake uncovered for up to 30 minutes, depending upon filter thickness.

3. DUTCH BABY: Preheat oven to 450°. Place eggs, milk, flour, and salt in blender. Blend until smooth and aerated. Leave the mixture to stand until the oven comes to temp. The closer the mixture is to room temp, the better the rise you'll get in the finished product.

4. 10 minutes before cooking, place your 10” cast iron skillet or other oven-safe pan in the oven. Finely chop the cilantro, mince the garlic, and crumble ½ the feta into a small bowl with a pinch of salt.

5. Remove pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.

6. Top your Dutch Baby with the flaked salmon and drizzle over the miso Sriracha sauce. Top with cilantro, black pepper, furikake, and Aleppo pepper.

Tags: dinner, eatlikeanadult, main, quick, salmon