Chilled Salmon With White Miso And Summer Melons Food

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ROASTED MISO SALMON WITH LEMON AND CILANTRO WITH ROSEMARY ROASTED YUKONS



Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
6 salmon fillets (about 5 ounces each)
Salt and freshly ground black pepper
1/4 cup fresh lemon juice
1 tablespoon rice wine (mirin)
1 tablespoon miso paste
4 Yukon gold potatoes, cut into 2-inch chunks
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons freshly chopped rosemary leaves
1/4 cup freshly chopped cilantro leaves

Steps:

  • Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
  • Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan.
  • In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room).
  • Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
  • Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.

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