Spring Salmon and Peas
Ginger Miso Salmon with Spring Peas and Snap Peas
This Japanese-inspired dinner is perfect for busy weeknights when time is short. The salmon can be marinated ahead of time for an even speedier supper, and the peas cook just as fast as the salmon, making them ideal partners. Make a double batch of the marinade, saving half for another use (think chicken breast, shrimp, or tofu filets) for later on in the week.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: main
- Method: sheet-pan dinner
- Cuisine: northwest
Ingredients
Ginger Miso Marinade:
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1/4 cup Mirin
- 2 tablespoons miso paste
- 1 tablespoon brown sugar, honey or maple
- 1 teaspoon grated ginger
—–
- 2 x 4-6 ounces pieces of salmon ( or black cod or sea bass)
- pinch salt and pepper
- 1 teaspoon orange zest- optional
- 1 cup fresh shelled spring peas ( or sub shelled edamame)
- 2 cups fresh snow or snap peas
Instructions
Preheat oven to 400F
Place marinade ingredients in a very small sauce pan over med-low heat on the stove. Warm gently, whisking until smooth. Remove from heat. ( You don’t want this to cook, just to gently warm to help incorporate the miso.)
On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on both sides. Season with salt and pepper and a little fresh orange zest.
Drizzle the remaining marinade over the peas and give a quick toss.
Bake 10-15, or until desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter.
Divide both peas among two bowls, top each with a piece of salmon.
Garnish with scallions & sesame seeds.
Find it online: https://www.feastingathome.com/spring-salmon-and-peas/