Sheet Pan Miso Salmon
my love affair with miso and why it's a pantry staple
Hey there, Foodie Friends!!
Welcome back to another issue of our weekly newsletter! Jane is still on break, so you’ve got me (hi….I’m Lisa, in case we haven’t met yet!) again this week!
I’m always so excited to turn the page on the calendar from Winter to Spring. And, according to the calendar, it’s officially SPRING!!!
I’ve been spotting little signs of it……waking up to birds chirping away, my slumbering chives are waking up, tiny buds are showing up on trees and daffodils and tulips are in full bloom.
But, because it’s Seattle, we still have plenty of rain…..and probably will until July…..*deep sigh*
By the time you read this, I’ll be on a plane heading to NYC and Boston for a mother/daughter trip. Don’t worry, I’ll be writing a full recap with all our favorite spots (restaurants, museums, shops, neighborhoods….we’re exploring it all!)…..can’t wait to wander the streets, soaking up every bit of our trip.
Back to Spring and cooking……with Spring officially here (even if the weather might not feel it) you might be feeling the need to lighten things up a bit. I totally agree!! As much as I love a one pot comfort meal that’s hearty and feels like a warm hug, I’m finding myself drawn to lighter meals right now. Instead of a hearty meaty stew, I’m craving chicken tortilla soup……instead of roast chicken, I’m pulling out all the salad and fish recipes.
And speaking of lightening things up…..I’d love to introduce you to this insanely delicious Sheet Pan Miso Salmon.
It’s a one pan dinner that is crazy easy to whip up and full of incredible flavor. The star, of course, is the salmon. I’d recommend King or Atlantic salmon over Sockeye because of the more delicate flavor. Sockeye has a very assertive salmon flavor, so I recommend skipping it for this recipe.
Let’s talk miso……
If you’ve been here for a hot second, you know how much Jane and I love a well stocked pantry.
First, and most important, it saves you so much money because you’re not constantly making trips to the store.
Secondly, you always have ingredients and, therefore, you have loads of options on what to make for dinner.
One of my staple pantry ingredients is white miso.
I prefer white miso to red miso because a shorter fermentation period and a higher ratio of rice to soybeans results in lighter, sweeter flavor. I use it in marinades, salad dressings, soups, stews and and am currently working on a miso chocolate chip recipe that I can’t wait to share with you!
Miso adds a deep, sweet, rich umami flavor that elevates every dish. It’s a magic sauce that truly takes a recipe from “yum” to “OMG…..I can’t stop eating this!!”
I love sourcing mine from my local Asian market, but it’s also readily available in the Asian section of most markets. Trust me, once you start adding it to recipes, you’ll wonder why you didn’t add it sooner!
Until next Friday…..happy cooking, Foodie Friends!!
xo
Lisa & Jane
Sheet Pan Miso Salmon
Ingredients
3 cloves garlic roughly chopped
1 large shallot, finely diced
3 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon white miso
1 teaspoons honey
1 1/2 tablespoons olive oil
4 8-ounce skin-on center-cut salmon fillets
Kosher salt and freshly cracked black pepper
1 bunch broccolini sliced lengthwise to make them extra thin (you can easily substitute broccoli crowns, cauliflower or asparagus)
4 scallions thinly sliced
1 Fresno chili thinly sliced (optional — this adds a nice kick of flavor)
Instructions
In a small bowl whisk together the garlic, shallot, lime juice, soy sauce, miso, honey and 1 tablespoon of olive oil.
Season the salmon fillets with salt and pepper. Place the fillets in a large ziplock bag and add half of marinade. Seal bag, removing as much air as possible, give a little shake to distribute the marinade, and let the salmon sit for 30-60 minutes. Reserve remaining marinade — be sure to not throw it out!
Preheat broiler.
Toss the broccolini with remaining olive oil on a rimmed baking sheet. Broil until lightly charred, about 5 minutes.
Remove salmon from marinade and place on top of the broccolini.
Spoon 1/2 of the remaining marinade over and place back under the broiler until the salmon is charred around edges, about 6 minutes.
Spoon the rest of the marinade over the top and add the sliced scallions and sliced Fresno chili.
Broil, about 2 minutes more until the salmon is charred and medium at thickest part.
Let rest for a few minutes before serving.