Miso Marinated Salmon With Roasted Root Vegetables Recipes

MISO MARINATED SALMON RECIPE BY TASTY

Steps:

• In a small bowl, combine miso, sugar, sake and mirin.
• In a shallow container, combine the marinade and salmon. Marinate at least 30 minutes in the fridge.
• Heat the pan over medium low heat. place a parchment paper in a pan. Place salmon on top of the parchment paper so salmon doesn't burn. Cook 6-7 minutes both side or salmon gets the nice grill mark and color becomes opaque.
• Enjoy!

MISO MAPLE ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the butter, miso paste, maple syrup, soy sauce, rice wine vinegar, sesame seeds and crushed red pepper in a small saucepan over medium heat. Cook, whisking, until melted and syrupy, about 5 minutes.
• Toss the carrots, parsnips and fennel with the miso mixture in a large bowl and sprinkle with salt and pepper. Transfer to the prepared baking sheet and spread in an even layer. Bake until the vegetables are tender and caramelized, 35 to 40 minutes.

MISO-MARINATED SALMON

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.

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.

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.

MISO-GINGER MARINATED GRILLED SALMON

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.