Miso-Maple Roasted Salmon Recipe

Are you intrigued by the idea of ​​cooking with miso, but not sure where to start beyond soup? Rich, earthy miso paste can add an umami twist to a variety of savory dishes, but it also pairs perfectly with sweet flavors. Miso, made from fermented soybeans and grains, adds a refined depth of flavor to any dish and can be found in a range of styles from subtle and slightly sweet to bold and tangy.

This Maple Roasted Miso Salmon recipe – courtesy of recipe developer Julie Kinnaird – elevates humble salmon fillets with a quick and flavorful marinade of white miso, maple syrup, ginger and fresh garlic, mirin, soy and sesame oil. Maple syrup and miso strike a perfect harmonious balance of sweet and savory, which caramelize together when cooking. Marinated fillets are roasted with broccolini and green beans for a quick, yet elegant and eye-catching dish suitable for any day of the week. Served with quick, easy and flavorful cilantro rice, this dish is just as delicious as it is satisfying and sophisticated.

Read more: What exactly is imitation crab meat and how to cook with it?

Gather the ingredients for the Maple Miso Roasted Salmon

To prepare this recipe, start with thick salmon fillets with the skin on. Leaving the skin on helps keep the fillets intact and retains moisture while imparting some fat to the flesh. Be sure to rinse and dry your fillets and avoid a common salmon cooking mistake by removing the bones before cooking. This recipe’s umami-rich flavor comes from a marinade made with white miso paste, maple syrup, mirin, soy sauce, sesame oil, chopped fresh garlic, and ginger root . Part of this marinade is reserved to water the salmon at the end of roasting, which allows it to caramelize on the surface. You’ll also make cilantro rice using basic white rice, sea salt, and fresh cilantro. Tender broccolini and green beans mixed with a little avocado oil are added to a plate with the salmon and everything is roasted together. The dish is finished with sliced ​​green onions and a little more chopped cilantro.

Step 1: Prepare the maple miso marinade

In a bowl, combine miso, maple syrup, mirin, soy sauce, sesame oil, garlic and ginger.

Step 2: reserve some marinade

Reserve 2 tablespoons of the maple miso marinade in a small bowl.

Step 3: marinate the salmon

Place the salmon fillets in a large ziplock bag and add the remaining marinade.

Step 4: Refrigerate the Salmon

Refrigerate the salmon for 30 minutes.

Step 5: Boil Water for the Rice

While the salmon marinates, bring 2 cups water and 1 teaspoon sea salt to a boil.

Step 6: add the rice

Add the rice, stir and bring back to a boil.

Step 7: Cover the Rice

Cover and cook for 15 minutes.

Step 8: fluff the rice and add coriander

Turn off the heat, fluff the rice and stir in ¼ cup of cilantro. Cover and set aside.

Step 9: Preheat the Oven

Preheat the oven to 425 F.

Step 10: Prepare a Baking Sheet

Line a baking sheet with parchment paper.

Step 11: Remove the salmon from the marinade

Remove the salmon fillets from the marinade, shaking off the excess, and place them on the prepared baking sheet, skin side down. Discard the marinade.

Step 12: Toss the broccolini and green beans with the avocado oil

Toss the broccolini and green beans with the avocado oil, remaining teaspoon sea salt, and pepper in a large bowl.

Step 13: Arrange the vegetables around the salmon

Arrange the vegetables around the salmon on the baking sheet.

Step 14: Roast the Salmon

Cook the salmon and vegetables for 10 minutes, then baste the salmon with the remaining 2 tablespoons of marinade.

Step 15: Finish cooking the salmon and vegetables

Bake for another 5 minutes or until the salmon is opaque and the green beans are tender.

Step 16: Plate the Salmon and Vegetables

Transfer the salmon and vegetables to a serving dish and garnish with the remaining cilantro and green onions.

Step 17: Serve the Miso-Maple Roasted Salmon with the Rice

Serve the miso-maple roasted salmon with the rice on the side.

Miso-Maple Roasted Salmon Recipe

What is Miso Paste and What Are Other Ways to Use It?

Miso paste is a flavorful, umami-rich condiment made from fermented soybeans, salt, and koji (a grain-based fermenting agent). Although miso paste is found in thousands of variations in Japan and elsewhere, there are three typical classifications in the United States: white, yellow, and red. The darker the color of miso, the more intense its flavor, due to a longer fermentation time. The white miso used in this salmon recipe is the mildest variety and has a subtle sweet flavor that balances the salty taste. This type of miso forms the base of miso soups, vinaigrettes, sauces or more delicately flavored preparations like garlic miso mashed potatoes. White miso can also serve as a secret ingredient in sweet concoctions like chocolate chip cookies or rice krispie treats.

Moving up the flavor scale, yellow miso has a slightly longer fermentation time, uses more barley and less rice than white miso, and has a stronger earthy taste. Kinnaird says this type of miso is perfect for hearty soups, poultry marinades, or more intense condiments. Last, but not least, red miso is fermented for 12 months or more and contains the highest amount of soy and a dark reddish brown color. Red miso is best used with red or game meats, hearty stews, or in a rich glaze.

What is the best type of salmon to use for this recipe?

Choosing salmon for a recipe goes beyond just filleting it with the skin on. First, you need to determine whether you want to buy wild fish or farmed fish. Pacific salmon includes chinook, sockeye, and coho species. These are usually caught in the wild on the high seas using lines or nets. However, all of these species can also be farmed. Most Atlantic salmon on the American market are farmed because they are a protected species. If a salmon is farm-raised, most grocery stores will label it that way.

Farmed salmon potentially have higher toxicity rates because these fish often consume undisclosed amounts of pesticides and antibiotics and feed on unnatural pellets. The most sustainable salmon choices are wild and line-caught, and Kinnaird says she generally prefers the flavor and quality of those options. Whatever type of salmon you choose, always check that the flesh has a nice shine, a firm texture and no overly fishy smell.

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