Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil
  • 1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2  tablespoons water)
  • 2 tablespoons miso paste
  • 1 tablespoon brown sugar, honey or maple
  • 2 teaspoon fresh ginger, finely minced or use ginger paste.
  • 3 garlic cloves, finely minced
  • optional: 1/8 teaspoon liquid smoke (if you like smoky flavor)
  • 2 x 4 to 6-ounce pieces of salmon ( or black cod or sea bass)
  • pinch salt and pepper
  • 1 teaspoon orange zest- optional
  • 1-2 cups fresh shelled spring peas ( or sub shelled edamame)
  • 2-3 cups fresh snow or snap peas, or sub asparagus or french green beans
  • garnish: scallions and sesame seeds

Instruction

  • Preheat oven to 375F
  • Place marinade ingredients in a very small bowl and whisk.
  • On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on all sides, spooning a little extra over the top.
  • Season the salmon with salt and pepper.
  • Drizzle any remaining marinade over the veggies and give a quick toss ( or toss with olive oil, salt and pepper)
  • Bake 12-15 minutes, or until the desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter. If you have a broiler, broil for 2 minutes at the end to caramelize the top of the salmon.
  • Divide the veggies among two bowls, top each with a piece of salmon.
  • Garnish with scallions & sesame seeds.