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

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 minutes, or until the 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.

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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