MAPLE AND MISO SHEET-PAN SALMON WITH GREEN BEANS
For a weeknight salmon that's impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you'll have dinner on the table in under a half hour.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
- In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.
- Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
- Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 30 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 721 milligrams, Sugar 8 grams
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
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- Preheat oven to 400 degrees. Coat a large rimmed baking sheet with olive oil. For easy cleanup, line the pan with aluminum foil or parchment paper first, set aside.
- Whisk together the mirin, miso, soy sauce, brown sugar and half of the ginger. Place the salmon filet on your baking sheet and brush half of the miso mixture on top of it. Reserve the remaining miso glaze to a small bowl for later.
- Toss the vegetables with the remaining ginger, 2 Tbsp. olive oil and salt and pepper, to taste. Scatter the vegetables around the salmon.
- Bake for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork. Sprinkle with green onions and sesame seeds. Serve immediately with remaining miso mixture on the side.
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