Miso Ginger Salmon with Sesame Roasted Broccoli

• 4 salmon fillets, about 6 ounces each
• 2 cups broccoli florets
• 1/4 cup white miso paste
• 2 tablespoons soy sauce (use gluten-free if needed)
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 2 tablespoons sesame seeds
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together miso paste, soy sauce, rice vinegar, ginger, garlic, and sesame oil.
3. 3 Place salmon fillets in a baking dish and spoon half of the miso mixture over the fillets.
4. 4 Toss broccoli with olive oil, salt, and pepper. Spread on a baking sheet and sprinkle with sesame seeds.
5. 5 Roast broccoli for 10 minutes, then add salmon to the oven and roast for an additional 5-7 minutes, or until salmon is cooked through.
6. 6 Spoon remaining miso glaze over salmon before serving.

Equipment

• Baking sheet
• Baking dish
• Whisk
• Baking sheet

Variations

• Substitute cod or halibut for salmon.
• Add red pepper flakes for a spicy kick.

Substitutions

• Use tahini in place of miso for a nutty alternative.
• Replace sesame oil with peanut oil if needed.

Pairings

• A crisp sauvignon blanc complements the miso glaze beautifully.
• A side of pickled ginger adds a refreshing contrast.

Nutrition

Tips

• For extra flavor, let the salmon marinate in the miso glaze for 20 minutes before cooking.
• Ensure the salmon is skin-side down for even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with steamed jasmine rice and a side of edamame.
• Pair with a simple cucumber salad drizzled with rice vinegar.

FAQ