Salmon & Ginger-Miso Sauce

peewee potatoes, turnips, grilled scallions

STARS

Herb-coated sliced potatoes, roasted turnips, and smoky grilled scallions are nothing short of fantastic with pan-seared salmon. Drizzle ginger-miso dressing over the fish just as it comes out of the oven.

Difficulty Level

Total Time: 4 hours

Active Time: 20 minutes

Ingredients

Salmon

1/2 cup white vinegar
2 tablespoon mirin
1/4 cup parsley, minced
2 garlic cloves, minced
4 5-ounce salmon fillets

Vegetables

4 scallions, cut into 4-inch sections
1/2 cup soy sauce
1 pound white turnips, sliced
1 pound fingerling potatoes, halved
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 tablespoon fresh minced chives
1/2 lemon, juiced
Salt and pepper to taste

Ginger-Miso Sauce

2 egg yolks
1 garlic clove
1 inch fresh ginger, chopped
2 tablespoons pickled ginger
2 tablespoons white miso
2 tablespoons rice vinegar
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon salt, to taste
1/2 cup canola oil

Directions

In a container or zip-top bag, combine the vinegar, mirin, parsley, garlic and salmon. Marinate for 4-6 hours.

Preheat the oven to 400°F.

Place the scallions in a bowl, cover with soy sauce, and marinate for 20 minutes.

On one or two baking sheets, toss the turnips and potatoes with the olive oil and a big pinch of salt and pepper. Roast until crisp-tender, 15-20 minutes. Remove from the oven and toss with the thyme, chives and lemon juice on the baking sheet.

Remove the salmon from the marinade, discarding excess marinade, and place on a baking sheet, along with the marinated scallions. Roast for 12-15 minutes, until cooked through.

Add all of the ginger-miso sauce ingredients except the oil to a blender and purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.

To serve, divide the salmon fillets and vegetables between plates. Top with ginger-miso sauce.