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Miso salmon with sweet and sour cashew-ginger topping
Ingredients
Sweet and sour topping:
- 1 lime, washed
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 2 tablespoons (30 ml) vegetable oil
- 1/4 cup (35 grams) unsalted roasted cashews, finely chopped
- 2 tablespoons (30 ml) maple syrup
- 1/2 teaspoons sambal oelek
Miso salmon:
- 1-1/2 pound (6759) salmon fillet with skin (about 3/4 inch/2 cmthick), cut into 4 pieces
- 1 tablespoon (15 ml) miso
- 1 tablespoon (15 ml) maple syrup
- 3/4 pound (340 grams) sugar snap peas, trimmed
- 1 tablespoon (15 ml) vegetable oil
Directions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or a silicone mat.
Sweet and sour topping:
- Finely grate the lime zest and place in a bowl. Using a knife, remove the pith and white membrane from the outside of the lime. Compost or discard the pith and membrane. Finely chop the lime flesh and add to the bowl of zest.
- In a small pot over medium-high heat, brown the shallot, garlic and ginger in the oil while stirring with a wooden spoon. Add the cashews and maple syrup. Cook for another minute. Pour into the bowl oflime zest and flesh. Add the sambal oelek. Season with salt. Set aside at room temperature.
Miso salmon:
- Place the salmon pieces on the sheet pan. In a bowl, combine the miso and maple syrup. Using a pastry brush, cover the fish with the miso mixt ure. Bake for four minutes.
- In a bowl, toss the sugar snap peas with the oil. Season with salt and pepper. Arrange the peas around the salmon and bake for another four minutes or until the fish is cooked to the desired doneness.
- Serve with the sweet and sour topping and basmati rice, if desired
