Ingredients Jump to Instructions ↓

  1. 6 salmon fillets (about 5 ounces each) Salt and freshly ground black pepper

  2. 1/4 cup fresh lemon juice

  3. 1 tablespoon rice wine ( mirin )

  4. 1 tablespoon miso paste

  5. 4 Yukon gold potatoes, cut into 2-inch chunks

  6. 1 tablespoon olive oil

  7. 2 cloves garlic , minced

  8. 2 teaspoons freshly chopped rosemary leaves

  9. 1/4 cup freshly chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan. In a large bowl, combine potatoes, oil, garlic, rosemary , and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room). Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender. Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.


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