Oven-Baked Miso Salmon
with Gingery Asian Greens & Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
Baking salmon is the right move on a chilly fall evening. And white miso is the right choice for an Asian-themed sauce to baste it with, echoed by ginger-roasted veggies and a cucumber salad that refreshes carb-smartly with lime and sesame seeds.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 20g Ginger
- 225g Asian greens (yu choy or gai lan)
- 1 Lime
- 1 Scallion
- 4 Cucumbers
- 20g White miso paste
- 9g Black & white sesame seeds
Contains: Salmon • Sesame • Soy
You will need:
Basting brush
Grater
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
28 g
Saturated Fat
5 g
Sodium
570 mg
Total Carb
20 g
Sugars
5 g
Protein
32 g
Fibre
7 g
Preparation
Roast the yu choy
- Preheat the oven to 450°F.
- Remove the bottom inch of the yu choy stems.
- Grate the ginger.
- On a lined sheet pan, toss the yu choy with ⅔ of the ginger, a drizzle of oil and S&P.
- Roast, flipping halfway, 6 to 8 min., until tender.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; smash until slightly flattened. Cut into large chunks.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Juice the lime.
Make the cucumber salad
- In a medium bowl, combine the cucumbers, green top of the scallion, ⅔ of the lime juice, ½ the sesame seeds, a drizzle of oil and S&P.
Bake the salmon
- In a small bowl, combine the miso, white bottom of the scallion, 1 tbsp oil (double for 4 portions), and the remaining lime juice, ginger and sesame seeds.
- Pat the salmon* dry; brush both sides with the miso mixture.
- Arrange on a second lined sheet pan and bake, 6 to 10 min., until cooked through.
Plate your dish
- Divide the yu choy, cucumber salad and salmon between your plates. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
