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salmon fillet with ginger-miso sauce, roasted potatoes and turnips on a white dinner plate

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.
difficultyDifficulty Level
EasyEasyEasy
difficulty
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
1
In a container or zip-top bag, combine the vinegar, mirin, parsley, garlic and salmon. Marinate for 4-6 hours.
2
Preheat the oven to 400°F.
3
Place the scallions in a bowl, cover with soy sauce, and marinate for 20 minutes.
4
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.
5
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.
6
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.
7
To serve, divide the salmon fillets and vegetables between plates. Top with ginger-miso sauce.

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.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

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

1
In a container or zip-top bag, combine the vinegar, mirin, parsley, garlic and salmon. Marinate for 4-6 hours.
2
Preheat the oven to 400°F.
3
Place the scallions in a bowl, cover with soy sauce, and marinate for 20 minutes.
4
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.
5
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.
6
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.
7
To serve, divide the salmon fillets and vegetables between plates. Top with ginger-miso sauce.