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Our special today is trout amandine.
This week's Resolution Recipe: Miso-Glazed Salmon.
"Sweet and savory miso-glazed fish is one of the easiest dinners out there, especially when you pair it with vegetables roasted in the same pan."
4 6-oz skin-on salmon filets, about 1" thick
salt and pepper
1 1/2 Tbsp (ptthp - that's not a real measurement) maple syrup
1 Tbsp miso paste
1 Tbsp fresh lime juice
2 tsp soy sauce
1 tsp fish sauce
1 clove garlic, minced (Ha! I used... more.)
1 lb sugar snap peas or broccolini (I used broccolini as it's what we could find at the market last week)
2 Tbsp olive oil
pinch of crushed red pepper flakes
1/4 cup coarsely chopped fresh cilantro
Heat the oven to 400°. Line a sheet pan with a silicone liner. Season salmon with 1/2 tsp each salt and pepper.
In a small bowl, whisk together the syrup, miso, lime juice, soy sauce, fish sauce, and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Set aside to marinate.
Toss the veg with the oil, red pepper, and a pinch of salt and pepper. Spread the veg on the sheet pan and roast for 5 minutes. Toss the veg lightly, then make room to place the salmon skin-side down. Continue roasting for 10-12 minutes, until the salmon is cooked through. Sprinkle with cilantro and serve over rice or couscous.
What worked: I rather liked the marinade. It was decently tasty and pretty easy.
What didn't: This wasn't so much a glaze as "pour over the fish". Once baked, the marinade flavors weren't that apparent. I think snap peas would have been better than broccolini.
Will I make it again? Probably. I wouldn't mind trying the marinade on cod or chicken, but with a longer soak to give flavor.
"Sweet and savory miso-glazed fish is one of the easiest dinners out there, especially when you pair it with vegetables roasted in the same pan."
4 6-oz skin-on salmon filets, about 1" thick
salt and pepper
1 1/2 Tbsp (ptthp - that's not a real measurement) maple syrup
1 Tbsp miso paste
1 Tbsp fresh lime juice
2 tsp soy sauce
1 tsp fish sauce
1 clove garlic, minced (Ha! I used... more.)
1 lb sugar snap peas or broccolini (I used broccolini as it's what we could find at the market last week)
2 Tbsp olive oil
pinch of crushed red pepper flakes
1/4 cup coarsely chopped fresh cilantro
Heat the oven to 400°. Line a sheet pan with a silicone liner. Season salmon with 1/2 tsp each salt and pepper.
In a small bowl, whisk together the syrup, miso, lime juice, soy sauce, fish sauce, and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Set aside to marinate.
Toss the veg with the oil, red pepper, and a pinch of salt and pepper. Spread the veg on the sheet pan and roast for 5 minutes. Toss the veg lightly, then make room to place the salmon skin-side down. Continue roasting for 10-12 minutes, until the salmon is cooked through. Sprinkle with cilantro and serve over rice or couscous.
What worked: I rather liked the marinade. It was decently tasty and pretty easy.
What didn't: This wasn't so much a glaze as "pour over the fish". Once baked, the marinade flavors weren't that apparent. I think snap peas would have been better than broccolini.
Will I make it again? Probably. I wouldn't mind trying the marinade on cod or chicken, but with a longer soak to give flavor.
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