Coming in hot in 2020 with a never-before salmon recipe!
I like to think that salmon is a very January-friendly dish, especially when served with broccoli (hello, detox veggie extraordinaire).
But that isn’t really the intent behind this crazy flavourful, quick as hell salmon.
The inspiration was mostly to share with you my tried & true miso glaze that could make cardboard taste like heaven.
Not sure where you fall on the “New Year-New Me” scale, but these days I don’t start January 1 with a fresh new gym membership + head of cabbage like I used to.
Now I bust out the journal and write down past learnings and positive intentions for the New Year (soOo adult, I know)
One of my *intentions* was to cook more and dine out less. For a recipe developer and food blogger, I go out for an embarrassing amount of meals. I tell myself its research, and heck, I am busy, but the wallet (and pant size) are starting to feel strained.
Inspired by this new intention, my goal for 2020 is to share more of my simple + easy + inexpensive dishes that focus heavily on pantry staples and 12 ingredients or less.
Because most of the time we decide to eat out, it’s because we’re:
b) don’t have ingredients.
How about you? Let me know in the comments!
why it’s delicious.
- Miso glaze works double duty; as a marinade and glaze for the salmon, and thinned out as a dressing to drizzle over after (hi, double the flavour!)
- Broiling the salmon and broccoli on the upper rack imparts serious colour and caramelization. Need I say more.
In the photos here, I served the salmon over black forbidden rice and some extra Brussels sprouts I had on hand. Slices of avocado gave it a super rich “sushi” feel. I suspect this would be wonderful on any grain you have: brown rice, quinoa, jasmine rice, etc.
meal prep + make ahead.
You could absolutely double or triple the recipe for your meal prepping. Instead of piling everything onto 1 baking sheet, simply divide between 2 or 3 baking sheets. You’ll have to broil in batches, ensuring every sheet has the opportunity to be right under the broiler.
For make-ahead, you could make the miso glaze up to 5 days ahead and store in the fridge. Broccoli can be cut up and ready to toss/broil as well.
- 1.5 tbsp white or yellow miso paste
- 1 tbsp maple syrup
- 1/2 tsp Dijon mustard
- 1 tbsp coco aminos, tamari or soy
- 1 tbsp sesame oil or any neutral oil
- 1 small garlic clove, minced
- Juice from 1/2 lemon
- pinch chili flakes
- 1 lb broccoli florets. cut into 1-inch pieces
- 1 tbsp oil
- 2 fillets salmon (organic if you can)
- Preheat the oven to a high broil, with an oven rack placed about 6-inches from the top.
- Prepare a foil lined baking sheet.
- In a medium bowl, whisk together all of the ingredients of the miso glaze. It will be thick.
- In another bowl, add the salmon and 2 tbsp of the prepared miso glaze (reserving the rest). Toss to coat salmon. Let marinate while you prepare the rest of the recipe.
- On 3/4 of the baking sheet, add broccoli and oil. Season with salt and pepper and toss to coat.
- Broil for 5 min.
- Add salmon to the sheet with the broccoli (careful, it will be hot)**
- Broil the salmon and broccoli for 7-9 min, until broccoli is crispy and burnt in spots, and salmon is cooked to your liking.
- While thats broiling, to your reserved miso glaze, whisk in 2-3 more water. It should be the consistency of a salad dressing.
- Serve salmon and broccoli with a drizzle of the miso dressing over. I served it over black rice with avocado which was delicious, but it would work over quinoa, brown rice, a bed of greens, or even noodles!*
*Make Ahead Options: miso glaze can be made up 5 days ahead.
**If doubling the recipe, use 2 baking sheets. Broil salmon and broccoli on separate sheets, one at a time, ensuring both get direct contact to oven broiler.