Roasted Salmon, Broccoli, and Potatoes With Miso Sauce

Roasted Salmon, Broccoli, and Potatoes With Miso Sauce
José Picayo
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preparation
15
minutes
cooking
40
minutes
Serves 4

Ingredients

1 1/2
pounds
new potatoes (about 15), halved if large
1
bunch broccoli, cut into florets
3
tablespoons
plus 1 teaspoon canola oil
kosher salt and black pepper
3
tablespoons
white miso (soybean paste; found in the refrigerated section of the supermarket)
1
tablespoon
rice vinegar
4
6-ounce pieces salmon fillet
1/4 to 1/2
teaspoon
crushed red pepper

Directions

  1. Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes and broccoli with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until the vegetables are tender, 25 to 30 minutes.
  2. Meanwhile, in a small bowl, whisk together the miso, vinegar, 1 tablespoon of the remaining oil, and 3 tablespoons water.
  3. Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and black pepper and cook until opaque throughout, 3 to 4 minutes per side. Drizzle with the sauce, sprinkle with the crushed red pepper, and serve with the vegetables.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 566
  • Fat 25 g
  • Sat Fat 3 g
  • Cholesterol 107 mg
  • Sodium 965 mg
  • Protein 47 g
  • Carbohydrate 39 g
  • Sugar 2 g
  • Fiber 8 g
  • Iron 4 mg
  • Calcium 103 mg
What does this mean? See Nutrition 101.

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