Roasted Miso Salmon with Lemon and Cilantro with Rosemary Roasted Yukons (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
cooking spray |
6 salmon fillets (about 5 ounces each) |
salt and freshly ground black pepper |
1/4 cup fresh lemon juice |
1 tablespoon rice wine (mirin) |
1 tablespoon miso paste |
4 yukon gold potatoes, cut into 2-inch chunks |
1 tablespoon olive oil |
2 cloves garlic, minced |
2 teaspoons freshly chopped rosemary leaves |
1/4 cup freshly chopped cilantro leaves |
Directions:
1. Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
2. Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan.
3. In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room).
4. Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
5. Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.
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