(It also means you spend less time cleaning up.) A showering of chopped cilantro and a good squeeze of lime brings all the flavors together while also making it easy on the eyes. Roast the salmon in a 425F (220C) oven (or you can use a toaster oven) until it flakes easily with a fork but is still be rosy in the center, about 10-15 minutes, depending. Use any excess marinade to coat the sides of the fish. Brush the miso sauce evenly over each salmon filet. Vibrant green beans, tossed with a bit of sesame oil and chile flakes, are cooked on the same pan, providing a pop of color and a built-in side dish. Arrange four salmon fillets on a parchment-lined sheet pan. Any longer and the acidity in the vinegar will start to break down the delicate texture of the fish, and you don’t want that. Ten minutes is plenty of time for the salmon to absorb the flavors, but if you would prefer to let yours hang out a bit longer, you can - just be sure to pull it at an hour. The fish marinates as the oven heats up, which makes it a brilliant weeknight move. In this recipe, I whisk the two together with tangy rice wine vinegar, garlic and soy sauce to make a brightly flavored marinade for rich and fatty salmon, a dish that’s elegant enough for entertaining but fast enough to make anytime. It’s salty, sweet and earthy, with umami that makes everything bold. Most people don’t think of miso paste and maple syrup as a flavor combination that works well, but they should. A few boldly flavored staples, combined in the right way, have the power to change everything. Toss the vegetables with seasonings and scatter around the salmon. Reserve the remaining miso glaze to a small bowl for later. Whisk together mirin, miso, soy sauce, brown sugar and ginger. The challenge is transforming these humble yet mighty ingredients into something not at all boring, week after week. For easy cleanup, line the pan with foil. I cook a lot of chicken, beans and fish on weeknights, for the same reasons a lot of busy people do: They’re fast and rich in protein.
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