Description

This Japanese-inspired Miso Salmon dinner is perfect for busy weeknights when time is short. The miso salmon can be marinated ahead of time for an even speedier supper. See notes on veggies!

Ingredients

Miso Salmon Marinade:

1 tablespoon olive oil
1 tablespoon toasted sesame oil
1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water)
2 tablespoons miso paste
1 tablespoon brown sugar, honey or maple
2 teaspoon fresh ginger, finely minced or use ginger paste.
3 garlic cloves, finely minced
optional: 1/8 teaspoon liquid smoke (if you like smoky flavor)

—–

2 x 4 to 6-ounce pieces of salmon ( or black cod or sea bass)
pinch salt and pepper
1 teaspoon orange zest- optional
1–2 cups fresh shelled spring peas ( or sub shelled edamame)
2–3 cups fresh snow or snap peas, or sub asparagus or french green beans
garnish: scallions and sesame seeds

Serve with Asian Slaw or Kyoto Sweet Potatoes!

Instructions

Preheat oven to 375F
Place marinade ingredients in a very small bowl and whisk.
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 all sides, spooning a little extra over the top.
Season with salt and pepper.
Drizzle any remaining marinade over the veggie and give a quick toss ( or toss with olive oil, salt and pepper)
Bake 12-15 minutes, or until the desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter. If you have a broiler, broil for 2 minutes at the end to carmelize the top of the salmon.
Divide the veggies among two bowls, top each with a piece of salmon.
Garnish with scallions & sesame seeds.

Notes

You can roast other veggies too- strips of bell pepper, thin wedges of cabbage, thin wedges of bok choy. Just take salmon out when done, and continue roasted veggies until tender.

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