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Miso-Glazed Salmon with Blistered Snap Peas
Total 30 mins, includes cooling time
Active 30 mins
Makes 6 to 8 servings
Ingredients
Quick pickled cucumbers
Salmon and peas
Directions
- To make the quick pickled cucumbers: In a medium bowl, toss the cucumbers with the vinegar, sugar, and salt until completely coated. Refrigerate until ready to use.
- To make the salmon and peas: Preheat the oven to 325°F. Line a baking sheet with parchment.
- In a large bowl, whisk together the miso, vinegar, soy sauce, ginger, garlic, brown sugar, and 1 tablespoon of the oil. Place the salmon on the prepared baking sheet. Spoon all but 1 tablespoon of the miso mixture onto the salmon, then brush to coat.
- Add the snap peas to the remaining miso mixture in the bowl and toss to coat. Add a splash of water to the miso mixture if it is too thick to coat.
- Bake the salmon until it is cooked through and starts to brown on top, about 20 minutes.
- While the salmon cooks, in a large skillet, heat the remaining 1 tablespoon oil over high heat. Add the peas and spread them into a single layer. Cook, stirring occasionally, until the peas are slightly browned and charred on all sides, about 4 minutes.
- Serve the salmon warm with the snap peas and quick pickles on the side.
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