Miso Maple Salmon Sesame Snap Peas (Printable)
Umami-glazed salmon paired with crisp sesame snap peas
# List of ingredients:
→ Miso Maple Salmon
01 - 4 skinless salmon fillets (about 5 oz each)
02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon low-sodium soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil
07 - 1 teaspoon grated fresh ginger
08 - 1 garlic clove, finely minced
09 - 1/2 teaspoon freshly ground black pepper
→ Sesame Snap Pea Crunch
10 - 8 oz sugar snap peas, trimmed
11 - 1/4 cup radishes, thinly sliced
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon soy sauce
15 - 1 teaspoon maple syrup
16 - 1 tablespoon toasted sesame seeds
17 - 2 green onions, thinly sliced
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, ginger, garlic, and black pepper until smooth.
03 - Pat salmon fillets dry with paper towels and place them on the prepared baking sheet. Brush generously with the miso maple glaze, coating all surfaces.
04 - Bake for 12–15 minutes until salmon is just cooked through and flakes easily with a fork. Internal temperature should reach 145°F.
05 - While salmon bakes, bring a pot of water to boil. Blanch snap peas for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain well and pat dry.
06 - In a mixing bowl, whisk together sesame oil, rice vinegar, soy sauce, and maple syrup until combined.
07 - Add cooled snap peas, radishes, and green onions to the dressing. Toss to coat evenly. Sprinkle with toasted sesame seeds.
08 - Arrange baked salmon fillets on serving plates. Top each portion with a generous helping of sesame snap pea crunch.
# Expert Advice:
01 -
- The miso maple glaze creates this incredible sweet salty umami crust that makes restaurant quality salmon feel totally achievable at home
- Everything comes together in 30 minutes but tastes like something you'd order at a fancy fusion spot on date night
02 -
- Don't marinate the salmon in the glaze for more than 15 minutes or the miso's saltiness will start to cure the fish and change the texture
- The glaze will darken quickly in the last few minutes of baking, so keep an eye on it to prevent burning
03 -
- Set your timer for the lower end of the cooking range because salmon continues cooking after it comes out of the oven
- Patting the salmon completely dry before brushing on the glaze is the difference between a sticky, caramelized crust and glaze that slides right off