Miso Glazed Salmon with Corn & Asparagus Succotash

As an Amazon associate, I earn from qualifying purchases

INGREDIENTS:

• 6 (6 oz) portions of salmon

• 25 (1T) grams soy sauce

• 25 (2T) grams sesame oil

• 10 (1 2/3t) grams rice vinegar

• 50 (2 1/2T) grams honey

• 100 (1/3c) grams white miso

• 400g (4 ears) corn, kernels removed

• 1 (450g) pound asparagus, cut into coins

• 125g (2 bunches) scallions, chopped into coins

• 150g (1 bunch) broccolini, chopped

• Olive oil

• Salt

• Black pepper

INSTRUCTIONS:

1. Preheat the oven and sheet tray to 450°F (232°C).

2. In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, and white miso. Blend until smooth.

3. Brush salmon with miso glaze. Reserve half of the glaze for later or another use.

4. In a large mixing bowl, combine corn, asparagus, scallions, broccolini, olive oil, salt, and black pepper. Toss to combine.

5. Spread the veggie mix on preheated sheet tray and roast 15-20 minutes.

6. Halfway through, add the salmon to the top rack and continue roasting until salmon reaches an internal temp of 135°F (57°C).

7. Plate the succotash, top with salmon, and drizzle with the reserved miso glaze.