Post by wilderness on Mar 13, 2022 10:18:13 GMT -5
Maple and Miso Salmon with Green Beans-Birdy
1 serving
1 (6-ounce) skin-on salmon fillet, about 1-inch thick
Kosher salt
Freshly ground black pepper
1 tsp maple syrup
3/4 tsp white or brown miso
3/4 tsp rice wine vinegar
1/2 tsp soy sauce
1/4 garlic clove, grated
4 oz green beans, trimmed
1 1/2 tsp olive oil
Pinch of red-pepper flakes (optional)
1/16 teaspoon toasted sesame oil (optional)
1 tbsp roughly chopped cilantro, both leaves and tender stems
1 lime wedge, for serving
Flaky sea salt, for serving (optional)
Cooked white rice, for serving (optional)
Heat oven to 400 degrees 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.
In 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.
Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque (135F in thickest part--carryover cooking will take it to 145F) and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.
1 serving
1 (6-ounce) skin-on salmon fillet, about 1-inch thick
Kosher salt
Freshly ground black pepper
1 tsp maple syrup
3/4 tsp white or brown miso
3/4 tsp rice wine vinegar
1/2 tsp soy sauce
1/4 garlic clove, grated
4 oz green beans, trimmed
1 1/2 tsp olive oil
Pinch of red-pepper flakes (optional)
1/16 teaspoon toasted sesame oil (optional)
1 tbsp roughly chopped cilantro, both leaves and tender stems
1 lime wedge, for serving
Flaky sea salt, for serving (optional)
Cooked white rice, for serving (optional)
Heat oven to 400 degrees 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.
In 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.
Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque (135F in thickest part--carryover cooking will take it to 145F) and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.
*Miso paste is made from soybeans and is fermented very much like soy sauce. White miso isn’t really white—it’s a light or medium brown but has a sweeter, lighter flavor than dark miso, which is stronger. In a pinch, you could use soy sauce—but it really isn’t the same. If you have had soup in a Japanese restaurant, chances are it was miso soup. I bought mine on Amazon—it was a brand named #1 by America’s Test Kitchens: Hikari Organic Miso Paste, White. Once opened it keeps a very long time in the refrigerator or forever in the freezer. You can make a quick soup broth by adding it to boiling water or a number of other uses at this link: www.bonappetit.com/story/what-is-miso
NOTES:
My changes:
--I cut this down to one serving. In the future, I will double the marinade because there weren’t enough juices for rice. And I might consider using this for cod, halibut, or black cod/sablefish.
--I didn’t use the optional red-pepper flakes, toasted sesame oil and didn’t have lime but I’m sure that all would have been good. I used Kikkoman reduced-salt soy sauce.
--I didn’t feel like grating fresh garlic so used garlic powder, but I would use fresh the next time.
--I used sugar snap peas instead of green beans. I like them crunchy even when cooked so the timing worked. But if I was using green beans, I’d start them early in another pan. You could do any vegetable with this and cook it to your taste if you use a separate pan.
--The filet of wild sockeye I had was just too nice to risk overcooking--it was 6 oz. but thinner on one end--not a center cut. Good thing I followed the "10-min. per inch at 400F" rule of thumb instead of using their timing. I calculated it at 10 min. By that time the internal temp was almost 140F in the thin end--close to overcooking by my standards. Fish is cooked at 145F but carryover cooking means taking it out about 135F. I would begin checking temperature at 8-9 min. next time
My changes:
--I cut this down to one serving. In the future, I will double the marinade because there weren’t enough juices for rice. And I might consider using this for cod, halibut, or black cod/sablefish.
--I didn’t use the optional red-pepper flakes, toasted sesame oil and didn’t have lime but I’m sure that all would have been good. I used Kikkoman reduced-salt soy sauce.
--I didn’t feel like grating fresh garlic so used garlic powder, but I would use fresh the next time.
--I used sugar snap peas instead of green beans. I like them crunchy even when cooked so the timing worked. But if I was using green beans, I’d start them early in another pan. You could do any vegetable with this and cook it to your taste if you use a separate pan.
--The filet of wild sockeye I had was just too nice to risk overcooking--it was 6 oz. but thinner on one end--not a center cut. Good thing I followed the "10-min. per inch at 400F" rule of thumb instead of using their timing. I calculated it at 10 min. By that time the internal temp was almost 140F in the thin end--close to overcooking by my standards. Fish is cooked at 145F but carryover cooking means taking it out about 135F. I would begin checking temperature at 8-9 min. next time
