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Miso Maple Salmon
The quickest weeknight meal without sacrificing flavour. Mary Berg shares this simple sweet, and savoury salmon recipe served with a bright side salad.
YIELDS
4
Ingredients
Salmon
- 4 (200g each) salmon fillets
- Salt and black pepper
- 1 tablespoons maple syrup
- 1 tablespoon miso paste, white or red
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 2 teaspoons finely grated ginger
Salad
- 1/2 orange, juiced
- 1 tablespoon light coloured vinegar, such as rice or white wine
- 2 teaspoons soy sauce
- 2 teaspoons maple syrup
- 1 garlic clove, minced
- 1 teaspoon finely grated ginger
- 2–3 tablespoons canola oil
- Mixed baby greens or baby gem lettuce
- Prepared rice or quinoa
Directions
Salmon
- Heat your oven to 400ºF and line a sheet pan with parchment paper or aluminum foil, dull side up. Lay on the salmon fillets and season with salt and pepper.
- In a small bowl, whisk together the maple syrup, miso paste, soy sauce, garlic, and ginger. Spoon this mixture over the salmon to evenly coat. Roast the salmon for about 12 to 14 minutes or until cooked to your liking.
Salad
- Meanwhile, prepare the salad by whisking together the orange juice, vinegar, soy sauce, maple syrup, garlic, and ginger. Whisk in the oil.
Serve
- Before serving, toss the lettuce in the dressing and serve alongside the salmon with some prepared rice or quinoa. Enjoy!
