This Spicy Miso Salmon with stir fry veggies is an easy weeknight dinner, it is flavorful and balanced with a lot of veggies. The salmon is partially baked, then about half way through the baking we lacquer the salmon with cheesy a spicy miso sauce. The parm melts slightly and the sriracha adds some heat along with a little mayo to add richness. We finish broiling it for a few minutes for a perfect glazed top. Serve with a big serving stir fry veggies. This meal is very satisfying, you will not miss any grain or root vegetable, making it a low carb dinner. All that takes less than 30 minutes from start to finish. Great any night of the week!
I was brainstorming recipes for the new year, I had a few things I wanted to keep in mind~ vegetable dense, quality protein, quality fats, lower carb, all while its delicious and simple to put together+ I wanted all of the recipes to be nutrient rich and colorful. So, this recipe checks all boxes. 1. full of vegetables 2. yummy glaze/sauce 3. protein-rich 4. Healthy Omega 3 rich fats. The easiest salmon dinner that is equal parts nutritious and delicious.
Ingredients
- Fresh Salmon: You need four 6-oz. salmon fillets for this recipe, about 1½ lbs, which can be wild-caught or sustainably farmed. If purchasing wild, I suggest either King (or Chinook) salmon, which has a higher fat content and richer flavor. Sockeye, on the other hand, is leaner, easily overcooks and dry.
- Mild white miso
- Good quality Mayo : we like avocado oil based.
- Parmesan cheese
- quality Sriracha sauce we like this brand.
- Sesame oil: roasted preferably
- Roasted sesame seeds
- Garlic
- Shitake mushrooms
- Snap peas
- Asparagus
- Tamari/ shoyu/ coconut aminos: low sodium
Why We Love This Recipe
- Easy weeknight salmon dinner.
- Comes together in less than 40 minutes.
- Quality protein.
- Rich in Omega 3 fats.
- Lots of green veggies.
- Flavorful and delicious.
Spicy Miso Salmon with Blistered Veggies
Ingredients
- 1½ lbs fresh salmon or4-6 oz filets
- 2 tbsp mild white miso
- 1-2 tbsp mayo
- 1-2 tbsp sriracha sauce
- ¼ cup grated parmesan cheese
- 1 tbsp Toasted sesame oil
- 1 tsp Toasted sesame seeds
Blistered Veggies
- 1 lb fresh asparagus or broccoli, trimmed
- 12-14 oz snap peas
- 4-6 heads shiitake mushrooms
- 2 cloves garlic
- 1 tsp soy sauce
- 1 tbsp olive oil or sesame oil
Instructions
- Preheat the oven to 375℉.
- In a small bowl mix mayo, sriracha, sesame oil, miso and parmesan cheese.
- Place the salmon on a parchment paper. Brush the salmon with sauce from bowl all over the salmon.
- Place the salmon in the oven and bake for 15 minutes or until the internal temperature is 140℉. While the salmon bakes blister the veggies.
- In a wide pan or frying pan, warm then olive oil and add the sliced garlic. Add the veggies and toss to coat in the oil. Now leave them undisturbed for 2-3 minutes on high heat so they blister on one side. Toss and cook undisturbed for another minute or so. Add the soy sauce give it a good mix and take it off the heat.
- Remove the salmon from the oven, divide the salmon into 4 and divide the veggies into 4 bowls. Garnish with toasted sesame seeds and enjoy!
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