Miso Marinated Salmon With Roasted Root Vegetables Recipes

SALMON WITH ROASTED MISO VEGETABLES

Steps:

• Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up.
• Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6-7 minutes until tender, then drain and leave to steam dry for a couple of minutes.
• Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency.
• Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat.
• Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes.
• Serve the salmon with the vegetables and lemon wedges.

ROASTED MISO SALMON WITH LEMON AND CILANTRO WITH ROSEMARY ROASTED YUKONS

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.

MISO-MARINATED SALMON WITH ROASTED ROOT VEGETABLES

Steps:

• Combine miso, mayonnaise, mirin, and maple syrup in a large, gallon-sized zip-top bag or a bowl. Add salmon and gently massage to coat. Refrigerate at least 4 hours and up to 2 days.
• Preheat oven to 400ºF with one rack in the middle position and one 6 to 8 inches from the broiler. Lightly grease a rimmed baking sheet. Remove salmon from marinade and place on prepared baking sheet. Bake, skin-side down, 7 to 10 minutes (the salmon should still be quite rare). Flip salmon, skin side up, and switch oven to broil. Broil until skin is charred and fish is just cooked through, 2 to 3 minutes. Garnish with scallions or chives, and serve with Roasted Root Vegetables, if desired, or your favorite side dish.