With the help of a few pantry staples, you can take your regular weeknight dinners up a notch. My favorite Asian condiments are of course, soy sauce, but also rice vinegar, sesame oil and white miso paste. Sesame oil provides a ton of that warm nutty flavor in just a few drops. White miso paste isn't just for miso soup - it has this satisfying, savory, umami flavor, that is perfect for dressings or marinades. I combine sesame and miso for an easy marinade that coats the top of salmon and is also tossed into some veg. Enjoy!
1 lb piece of salmon fillet
2 Tbsp white miso paste
2 tsp sesame oil
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp honey
1 clove garlic, finely grate or minced
2 cups broccoli florets
2 cups cauliflower florets
3 carrots
8 oz green beans, trimmed
1 red bell pepper
1-2 Tbsp sesame seeds
Preheat oven to 425F. Lightly grease a rimmed sheet pan or line with parchment paper.
In a small bowl, whisk to combine white miso paste, sesame oil, rice vinegar, soy sauce, honey and garlic.
Place salmon in the middle of the sheet pan and top with half of the sesame miso marinade.
Prep vegetables: Slice 1 red bell pepper, cut broccoli, cauliflower and carrots into bite-size pieces, about 1/2-inch thick. In a medium bowl, toss vegetables with the marinade and season with a little salt. Add another drizzle of a neutral oil or olive oil to coat veg. Scatter vegetables around the salmon. Sprinkle sesame seeds on top of salmon and vegetables. Place sheet pan in oven and roast until the salmon is cooked through and the vegetables are tender, about 15 minutes.
Note: Use any combination of vegetables you like, just be sure to cut them about 1/2-inch thick.