I love salmon. It tastes great with salt, pepper, lemon and a splash of olive oil. Yes, toss on some fresh herbs such as thyme and roast it or grill it and you are set. If, however you are looking to change it up a little, the combination of maple syrup, miso paste, and rice vinegar is fantastic. Roasting broccoli florets on the sheet pan around the salmon makes for an impressive, tasty, and best of all, quick dinner with minimal clean-up! I have seen so many versions of this done but my favorite is from the NYT where they prepare it with green beans. I love it best with broccoli as described below.
- 1.5 lbs salmon fillet
- Kosher salt
- Freshly ground black pepper
- 4 teaspoons maple syrup
- 1 tablespoon white or brown miso
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 1 garlic clove, grated
- 1 head of broccoli cut up into florets
- 2 tablespoons olive oil
- Pinch of red-pepper flakes (optional)
- ¼ teaspoon toasted sesame oil (optional)
- ¼ cup roughly chopped cilantro, both leaves and tender stems
- 4 lime wedges, for serving
- Flaky sea salt, for serving (optional)
1. Preheat oven to 400 ℉ and line a sheet pan with parchment paper. Season the salmon fillet with salt and pepper, and place it on a plate or in a large shallow bowl.
2. Whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and make sure the marinade coats the whole piece of fish.
3. Toss together the broccoli florets with the olive oil, red-pepper flakes, and sesame oil and season with salt and pepper. Place the salmon fillet on the sheet pan skin side down and spread the broccoli florets out surrounding the fillet.
4. Bake until the salmon easily separates along its seams and the broccoli is crisp, about 15 minutes (but I like mine on the more well done side). Right before serving, you can scatter with cilantro and a squeeze of lime. Season with flaky sea salt. It goes great with rice!