Miso mustard roasted salmon & broccoli

Name: Miso mustard roasted salmon & broccoli
Cuisine: Asian
Ingredients: 2 tablespoons white miso; 2 tablespoons Dijon mustard; 1 teaspoon Sriracha or sambal oelek (optional); 1 tablespoon maple syrup; 4 (6-ounce) skin-on or skinless salmon fillets; 2 tablespoons sesame seeds (any color); 2 tablespoons neutral oil; Large crowns of broccoli cut into bite size florets

4 steps

Updated at: Thu, 29 Feb 2024 00:04:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories473.1 kcal (24%)

Total Fat28.7 g (41%)

Carbs8.8 g (3%)

Sugars6.2 g (7%)

Protein45.4 g (91%)

Sodium552.2 mg (28%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonswhite miso

2 tablespoonsdijon mustard

1 teaspoonSriracha

or sambal oelek, optional

1 tablespoonmaple syrup

4 x 6 ouncesalmon fillets

skin-on, or skinless

2 tablespoonssesame seeds

any color

2 tablespoonsneutral oil

crowns of broccoli

Large, cut into bite size florets

Instructions

Step 1

Heat the oven to 425 degrees. In a small bowl, stir together the miso, mustard and Sriracha (if using). Season the salmon all over lightly with salt, then set on a plate, skin side down. Coat the tops with about 2 tablespoons of the miso-mustard mixture (reserve the rest), then cover with the sesame seeds; set aside.

Step 2

Heat the oil in a large, oven-safe skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Season with salt, stir, then spread into an even layer.

Step 3

Add the salmon on top of the cabbage, skin side down. Roast until the salmon is cooked through, 8 to 12 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)

Step 4

Meanwhile, thin the remaining miso-mustard mixture with about 2 tablespoons of water until pourable. Serve the salmon and cabbage with a drizzle of the miso-mustard dressing.