Oven-Baked Miso Salmon
with Gingery Asian Greens & Cucumber Salad
450 cals
20 mins
Description
Baking salmon is the right move on a chilly fall evening. And a white miso mixture is the right choice for an Asian-themed sauce to baste it with, echoed by ginger-roasted veggies and a cucumber salad that refreshes with lime and sesame seeds.
Contains:
Salmon • Sesame • Soy
Ingredients
for 2 servings
(Double for 4 portions)
2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
20g Ginger
340g Asian greens (yu choy or gai lan)
1 Lime
1 Scallion
3 Cucumbers
20g White miso paste
9g Black & white sesame seeds
Nutrition
Total fat | 28g |
Saturated Fat | 5g |
Sodium | 570mg |
Total carbs | 20g |
Sugar | 4g |
Protein | 33g |
Fibres | 8g |
Recipe Instructions
Step 1: Roast the yu choy
- Preheat the oven to 450°F.
- Remove the bottom inch of the yu choy stems.
- Grate the ginger.
- On a lined sheet pan, toss the yu choy with ⅔ of the ginger, a drizzle of oil and S&P.
- Roast, flipping halfway, 6 to 8 min., until tender.
Step 2: Mise en place
- Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Juice the lime.
Step 3: Make the smashed cucumber salad
- In a medium bowl, combine the cucumbers, green top of the scallion, ⅔ of the lime juice, ½ the sesame seeds, a drizzle of oil and S&P.
Step 4: Bake the salmon
- In a small bowl, combine the miso, white bottom of the scallion, 1 tbsp oil (double for 4 portions), and the remaining lime juice, ginger and sesame seeds.
- Pat the salmon* dry; brush both sides with the miso mixture.
- Arrange on a second lined sheet pan and bake, 6 to 10 min., until cooked through.
Step 5: Plate your dish
- Divide the yu choy, smashed cucumber salad and salmon between your plates. Bon appétit!
Step 6: Goodfood & Chef: Lessons in cooking from the masters
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