Healthy Miso-Glazed Salmon with Sesame Broccoli
If you're looking for a flavorful and nutritious dinner option, this Miso-Glazed Salmon with Sesame Broccoli is a perfect choice. This dish combines the rich umami of miso with tender salmon, creating a meal that's both satisfying and healthy. The sesame broccoli adds a nice crunch and depth of flavor, making it a well-rounded plate.
Ingredients
- 4 salmon fillets
- 3 tablespoons white miso paste
- 2 tablespoons honey or maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 cups broccoli florets
- 1 tablespoon sesame oil
- 2 tablespoons sesame seeds
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together the miso paste, honey, soy sauce, and rice vinegar until smooth.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the miso marinade over them, ensuring they are well coated. Let it marinate in the refrigerator for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cook the Salmon: Place the marinated salmon on a lined baking sheet and bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Prepare the Broccoli: While the salmon is cooking, steam or blanch the broccoli florets until bright green and tender-crisp, about 3-4 minutes.
- Toss with Sesame: In a large bowl, toss the broccoli with sesame oil, sesame seeds, and season with salt and pepper to taste.
- Serve: Plate the salmon alongside sesame broccoli, and garnish with chopped green onions if desired.
Cook’s tips
- Use a shallow dish to marinate the salmon so the sauce evenly coats it.
- For extra flavor, let the salmon marinate for up to 2 hours, but not longer as the miso can become too salty.
- Brush the salmon with additional marinade halfway through baking for a glossy glaze.
- For crispy broccoli, roast it instead of steaming, but adjust cooking time accordingly.
- Use a meat thermometer to ensure salmon reaches 145°F (63°C) for perfect doneness.
Substitutions
- Use maple syrup instead of honey for a vegan version.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Substitute broccoli with asparagus or green beans if desired.
- Use toasted sesame oil for a stronger flavor, or skip for a lighter taste.
- If you don't have miso, you can use a mixture of soy sauce and a little tahini for a similar umami.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, but be careful not to overcook the salmon.
FAQ
Can I use frozen salmon?
Yes, but thaw it completely and pat dry before marinating.
Can I make this in an air fryer?
Absolutely, cook at 400°F for about 8-10 minutes, depending on thickness.
Is this dish gluten-free?
If you use tamari or coconut aminos instead of soy sauce, it can be gluten-free.
How do I know when the salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F.
