Maple and Miso Salmon

January 11, 2020

Miso paste is made from fermented soybeans and is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. It adds a huge depth of flavor and I always try to have some in my refrigerator. The salty miso paste mixed with the sweet maple syrup is a match made in heaven. I absolutely love this combination of flavors.

Prep: 5 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

4 (6-ounce) skin-on salmon fillets, about 1-inch thick

Kosher salt

Freshly ground black pepper

4 teaspoons maple syrup

1 tablespoon white or brown miso

1 tablespoon rice wine vinegar

2 teaspoons soy sauce

1 garlic clove, grated

2 green onions, chopped

Directions

1Heat oven to 400° F 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.

2In 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.

3Arrange the salmon skin side down on the sheet pan and roast until the salmon is opaque, about 12 minutes.

4Sprinkle with chopped green onions to serve.

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