Miso-Maple Salmon With Snap Peas

Time: 20 minutes  |  Difficulty: Easy

A glossy weeknight salmon dinner with a sweet-savoury glaze and crisp snap peas.

Salmon loves carbon steel when you treat it properly: dry surface, hot pan, patience before flipping. The miso-maple glaze goes on near the end so it caramelizes without burning. Snap peas keep the meal bright and quick. Add rice and dinner is done.

Ingredients

• 2 salmon fillets, skin-on or skinless
• 1 tablespoon neutral oil
• Salt and black pepper
• Glaze: 1 tablespoon white miso
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon grated ginger
• Vegetables: 2 cups snap peas
• 1 teaspoon sesame oil or neutral oil
• Sesame seeds and sliced scallions to finish

Method

1. Mix glaze ingredients and set aside. Pat salmon dry and season lightly.

2. Preheat the pan over medium-high heat. Add oil. Place salmon presentation-side down and cook until browned and mostly opaque at the edges.

3. Flip salmon and lower heat slightly. Brush with glaze and cook until just done.

4. Transfer salmon to a plate. Add snap peas to the pan with a little oil and toss until bright green and lightly blistered.

5. Serve salmon with snap peas, rice, scallions and sesame seeds.

Julien Cooking Note

Fish releases when it has formed a crust. If it resists, give it another 30 seconds before forcing the flip.

Variations and Swaps

Use tofu or chicken thighs with the same glaze. Swap snap peas for asparagus or bok choy. Add chili garlic sauce to the glaze.

Serves: 2 (entire recipe is 2 servings)

Values are estimates. Sodium is elevated from the miso and soy sauce in the glaze; use low-sodium versions to reduce significantly.

Good source of: Omega-3 Fatty Acids, Protein, Vitamin D, Selenium, Vitamin C (snap peas).

Watch out for: Saturated Fat (6g per serving — from salmon fat), Sugars (10g per serving — from maple syrup and snap peas).