Miso Maple Salmon
White miso paste packs an umami punch in this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won't overpower the dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes (see Associated Recipes).
White miso paste packs an umami punch in this healthy salmon recipe. But being the mildest and sweetest variety of the gluten-free fermented paste, it won't overpower the dish. Use any leftover salmon (within 3 days) to make our Lemon-Garlic Pasta with Salmon, Easy Scallion-Salmon Dip or Spicy Salmon Cakes (see Associated Recipes).
Ingredients
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2 lemons
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2 limes
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¼ cup white miso
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2 tablespoons extra-virgin olive oil
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2 tablespoons maple syrup
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¼ teaspoon ground pepper
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Pinch of cayenne pepper
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1 (2 1/2 pound) skin-on salmon fillet
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Sliced scallions for garnish
Method
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Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.
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Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne. Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top. Halve the remaining lemon and lime and arrange around the salmon, cut-sides up.
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Broil the salmon just until it flakes with a fork, 7 to 12 minutes. Serve with the lemon and lime halves and sprinkle with scallions, if desired.
