Roasted Miso Maple Salmon Recipe
Prep Time:
55 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup white miso paste
  • ¼ cup maple syrup
  • ¼ cup mirin
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 large clove garlic, minced
  • 1 tablespoon chopped fresh ginger
  • 4 (6-ounce) skin-on salmon fillets
  • 1 cup white rice
  • 2 teaspoons sea salt, divided
  • ½ cup chopped fresh cilantro, divided
  • 1 bunch broccolini, tough stems trimmed
  • 2 cups slender green beans, trimmed
  • 2 tablespoons avocado oil
  • ½ teaspoon freshly ground black pepper
  • ¼ cup thinly sliced scallions
Directions
  1. In a bowl, mix together the miso, maple syrup, mirin, soy sauce, sesame oil, garlic, and ginger.
  2. Set aside 2 tablespoons of the miso maple marinade in a small bowl.
  3. Place the salmon fillets in a large ziplock bag and add the remaining marinade.
  4. Refrigerate the salmon for 30 minutes.
  5. While the salmon marinates, bring 2 cups water and 1 teaspoon sea salt to a boil.
  6. Add the rice, stir, and bring back to a simmer.
  7. Cover and cook for 15 minutes.
  8. Turn off the heat, fluff the rice, and stir in ¼ cup of the cilantro. Cover and set aside.
  9. Preheat the oven to 425 F.
  10. Line a baking sheet with parchment paper.
  11. Remove the salmon fillets from the marinade, shaking off the excess, and place on the prepared baking sheet, skin side down. Discard the marinade.
  12. Toss the broccolini and green beans with the avocado oil, remaining teaspoon of sea salt, and pepper in a large bowl.
  13. Arrange the vegetables around the salmon on the baking sheet.
  14. Bake the salmon and vegetables for 10 minutes, then drizzle the salmon with the remaining 2 tablespoons of marinade.
  15. Bake for an additional 5 minutes or until the salmon is opaque and the green beans are tender.
  16. Transfer the salmon and vegetables to a serving platter and garnish with the remaining cilantro and scallions.
  17. Serve the roasted miso maple salmon with the rice on the side.