Cooking Lesson #1014: Sheet Pan Miso Salmon

…from the Perspectives’ Kitchen

How you doin’? Are you a salmon lover?  Salmon is such a delicate fish. It only takes a minute from perfectly cooked flaky and moist to overcooked and dry.
 
Salmon can be cooked on an outdoor or indoor grill—even on a George Foreman double grill (God rest his soul). It can also be cooked in a sauté pan or in the oven on a sheet pan when you’re cooking for the family or a crowd. Salmon can be easy to cook or a bit temperamental. Here are a few things to consider before getting started.
 
It easy to skip the grill and still get great flavor.  My favorite way to cook salmon is on a sheet pan in the oven. I like to cook it hot and fast—start by setting your oven to 500°F and put a foil lined baking sheet into the oven while it preheats. This is the same method we use in busy hotels.
 
There are three prep-ahead components to make this easy dish even easier. Start the night before by washing and trimming the vegetables. At the same time make the marinade and pickled salad. Do this to allow for an organized quick assembly the day of cooking.
 
Prep time:  20 minutes
Cook time:  8 to 12 minutes
Yield:  4 servings
 
Ingredients 
18 ounces trimmed asparagus
12 ounces sugar snap peas with the stem end removed
1 tablespoon olive oil
1 tablespoon dark miso
2 tablespoons low-salt soy sauce
1 tablespoon roasted sesame oil
3 tablespoons fresh lime juice, divided
1 teaspoon lime zest
4 x 4-1/2-oz skin on salmon fillets, scaled, pin-bones removed
1 tablespoon toasted sesame seeds
1 carrot
2 spring onions
4 radishes
4 sprigs of fresh mint
sea salt
black pepper
 
Directions

1. Preheat the oven to 500° F.
2. Line a 12 X 16-inch sheet pan with aluminum foil, and place it in the oven while the oven preheats.
3. Snap or cut the woody ends off the asparagus and place them on the prepared sheet pan with the sugar snap peas; drizzle with 1 tablespoon of olive oil and shake the tray to coat.
4. Mix the miso, soy and sesame oil in a shallow bowl.
5. Finely grate the zest of lime and add 2 tablespoons of the lime juice to make a marinade.
6. Slice the salmon fillets in half lengthways
7. Gently toss the salmon fillets in the marinade.
8. Place the salmon over the vegetables on the sheet pan.
9. Drizzle the excess marinade over the ingredients on the sheet pan.
10. Shake the sesame seeds over the ingredients in the tray.
11. Place the sheet pan in the preheated oven and cook for 8 to 12 minutes or until the greens are blistered and the salmon is golden and just barely cooked through.
12.  Check for doneness around the 8 to 10-minute mark.

To make the quick pickle slaw (while the salmon is cooking)

1. Peel and matchstick cut the carrot.
2. Finely chop the spring onions.
3. Finely slice the radishes.
4. Roughly chop the fresh mint leaves
5. Dress the slaw with the remaining tablespoon of lime juice, sea salt and black pepper.
6. Scatter the slaw over the salmon in the tray and serve.
7. Serve with Asian noodles or Jasmine rice on the side.

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ChefSecret:  The salmon itself doesn’t need much time to soak in the marinade before it’s cooked—it just needs 20 minutes at the most. The flavor will permeate the fish and make it delicious; any longer is overkill and will diminish the delicate flavor of the fish. Use any vegetables of your choice that cook pretty quickly such as cherry tomatoes, and lemon or lime circles also add flavor and color. 
 
Quip of the Day:  Why do fish always know how much they weigh? They have their own built in set of scales.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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