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Weekday salmon. Sheet pan miso salmon with green beans


We love salmon. Now we are back down to the two of us (sniff, sniff) this is one of our absolute favourite go-to recipes. The flavours are delicious and it couldn’t be easier to make. If you are using a single piece of salmon like us ( I think you end up with a nicer mor juicy fish that way) then, depending on the thickness of your pice, you may need to cook a little more than 12 minutes, maybe more like 15.


Here’s the recipe by Colu Henry from the New York Times with my notes.


For a weeknight salmon that’s impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you’ll have dinner on the table in under a half hour.


Ingredients


  • 4 skin-on Scottish salmon fillets, about 1-inch thick or 1 500g piece works perfectly for the two of us.
  • salt
  • Freshly ground black pepper
  • 4 teaspoons maple syrup
  • 1 tablespoon white or brown miso
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 garlic clove, grated
  • 300g  green beans, trimmed
  • 2 tablespoons olive oil
  • Pinch of red-pepper flakes
  • ¼ teaspoon toasted sesame oil
  • 2 tbs roughly chopped coriander, both leaves and tender stems
  • 4 lime wedges, for serving
  • Flaky sea salt, for serving 
  • Cooked white rice, for serving (optional)


Instructions


Heat oven to 200 degrees and line a sheet pan with parchment paper or foil or just use a good non stick pan. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.


In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.


Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.


Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with coriander and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.


My notes

If the beans are thick I would suggest blanching them first.

If you don’t fancy rice add tenderstem broccoli (blanched first) to the beans to bulk the veg up a bit

For a little bit of a spin add some grated ginger to the dressing


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