Miso Glazed Salmon with Corn & Asparagus Succotash
Hands down, this is my favorite dish out of the sheet pan meals video. I make this at least once a month now. I hope you like it as much as I do.
Ingredients
- 1 kg salmon, portioned into 170g/6oz pieces
- 25 g soy sauce
- 25 g sesame oil
- 10 g rice vinegar
- 50 g honey
- 100 g white miso
- 400 g corn kernels
- 450 g asparagus, cut into coins
- 125 g scallions, 3-4 bunches, sliced into coins
- 150 g broccolini, 1 bunch, chopped into coins
- olive oil
- kosher salt
- black pepper
Instructions
- Preheat the oven and sheet tray to 450°F (232°C).
- In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, and white miso. Blend until smooth.
- Brush salmon with miso glaze. Reserve half of the glaze for later or another use.
- In a large mixing bowl, combine corn, asparagus, scallions, broccolini, olive oil, salt, and black pepper. Toss to combine.
- Spread the veggie mix on preheated sheet tray and roast 15-20 minutes.
- Halfway through, add the salmon to the top rack and continue roasting until salmon reaches an internal temp of 135°F (57°C).
- Plate the succotash, top with salmon, and drizzle with the reserved miso glaze.
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