Miso Glazed Salmon and Snow Peas
A freezer full of salmon. A big jar of miso. Life is good. So I guess it was inevitable that they would one day come together–as Miso Glazed Salmon and Snow Peas.
Miso Glazed Salmon and Snow Peas
Recently, I discovered a recipe for one pan roasted roots & sausage–and a light bulb went on. I should make more one dish meals! So the salmon and snow peas went together in a single pan. With a single, dual purpose sauce/glaze for both. Easy peasy.
Also tasty and nutritious!
Bake in one pan!
Now I have long been suspicious of shortcuts in meals. Perhaps it comes from childhood spent in the heyday of slow cooker meals. Back when newly minted working moms went out to their jobs and traditionalists went out to play tennis. Both tossing three courses into a pot to simmer until unrecognizable.
BIte of miso glazed salmon and snow peas
Fortunately, I realized that shortcuts can be good–as long as they are used appropriately! And spurning one pan meals was like throwing the baby out with the bathwater.
Miso glazed salmon and snow peas from above
The meal of miso glazed salmon and snow peas (along with some bread from the freezer) was met with (unsolicited) acclaim and no one knew I made it in 20 minutes. What was I thinking.
Do you have a favorite efficient meal?
Miso Glazed Salmon and Snow Peas
Ingredients
- 2 T soy sauce
- 2 T white miso
- 4 T olive oil
- 1 T grated fresh ginger or a teaspoon of dried ground ginger
- 1 1/2 pounds salmon 4-6 oz portions
- 2-3 cups of snow peas
Instructions
- Whisk miso, soy sauce (or tamari), ginger and olive oil in a small bowl until smooth.
- Remove strings from snow peas, then cut in half cross-wise on a diagonal. Toss with about 1/3 of the miso mixture.
- Spray a 9 x 13 pan with a non-stick spray and set in salmon fillets, skin-side down (close together to leave room for the snow peas). Brush with the remaining miso mixture. Pile the snow peas in the open side of the pan. Bake at 350 F until salmon is cooked through, about 10 minutes, depending on thickness.
- Serve immediately
There are different kinds of miso – red, white, yellow…you never mention what kind of miso to use. What kind do you use or recommend?
It was white miso Dianna–I’ll update the instructions. Thanks for helping future readers!
This sounds delicious – you can’t go wrong with miso salmon!
OK, I have to come clean. I have never cooked with miso! And I have no idea why. I’m going to give this a try, and I’ll let you know how it goes!
Yes, miso glazed salmon is one of my favorite way to prepare salmon…looks delicious Inger, especially paired with snow peas.
Have a great week 🙂
Inger, this recipe looks like manna from heaven! Good thing there’s a weekend coming up.
What would we do without weekends Ronnie!
I love glazed salmon Inger and this look awesome, love the color !!
Thanks Gloria!