Miso Ginger Salmon with Medley of Roasted Winter Vegetables

Miso Ginger Salmon with Medley of Roasted Winter Vegetables

The holiday season is a horrible time to go on a healthy eating kick. Temptation lurks around every corner and there are an amazing number of opportunities to celebrate the season by sharing comfort food with friends.

And yet, between giving myself a ramp up in my running again and mixing strength training back into my workout lineup, doing a lot of physical labor on the house, and the amount of running around that holiday projects and hosting require, that’s what my body has been craving: healthy food! Lean meat. Salads. Root vegetables.

I’m not such a big fan of listening to your body when you’re craving sugar and chocolate, but when you’re craving healthy things, listen and obey. I am. Maybe this counts as an early jump on my New Year’s health resolutions. Either way, even if you don’t need health as an excuse, you really do want to try this delicious miso ginger salmon fillet recipe, paired up with a savory medley of winter vegetables!

Miso isn’t just for soup – although miso soup is one of the great cozy delicacies of life. It’s a paste made from fermented soybeans and is a wonderful source of umami, that lip-smacking deliciousness that people have been calling the fifth taste {the others being sweet, sour, bitter, and salty}, and is also closely linked to all things savory.

Along with being delicious, it’s also a great source for probiotics and can be great for digestion as long as you don’t heat it to a boil. That will kill off the healthy bacteria.

If you’re not a fan of strong taste, look for lighter miso paste. The darker the miso, the stronger the taste. I typically will use a white or yellow miso in my recipes, mostly because that was what I learned to like during the time I spent living and working in Kumamoto.

If you’re craving something to get the indulgences of Thanksgiving out of your system, if you just want to eat something that’s not turkey, or if you’re looking for a delicious healthy meal, try this on for size!

Miso Ginger Salmon with Medley of Roasted Winter Vegetables

Serves 2. Prep time: 30 minutes. Cook time: 40 minutes. Total: 70 minutes.

Prep ahead suggestions: pre-dice all the vegetables and put in a large ziploc the night before. Pre-marinade the salmon the night before in a baking dish, so you just have to stick it in the oven.

For the Salmon

  • ¼ cup miso paste
  • ¼ cup mirin sauce
  • 2 tbsp rice vinegar
  • 1 ½ tbsp. minced fresh ginger
  • 3-4 green onions
  • 2 tsp vegetable oil
  • Salmon fillets, 8 oz each
  • Salt
  • Freshly ground black pepper

1. Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and vegetable oil in a small bowl. Place the salmon in a baking dish, skin side down, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

2. Preheat your oven to 400F. Slide in the baking dish and bake the salmon for 15 minutes or until gently flaky. Spoon over the marinade periodically. If baking with the root vegetables, just slide in the last 15 minutes of baking so your meal will finish all at once.

For the Vegetables

  • 2 tbsp miso paste
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp mirin sauce
  • 2 tbsp vegetable oil
  • 1 Parsnip, peeled and cut into ½ inch sticks
  • 1 Carrot, peeled and cut into ½ inch sticks
  • 1/2 onion, peeled and cut into small dice
  • 1/2 Turnip, peeled and cut into large wedges
  • 1 beet, peeled and cut into large dice
  • 4-5 cloves garlic
  • Salt
  • Freshly ground black pepper

1. Heat the oven to 400°F.

2. Dice all vegetables and drop into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet.

3. Mix the miso paste, maple syrup, rice vinegar, mirin sauce, and oil together. Drizzle over the vegetables. Season with salt and pepper and toss to coat the vegetables evenly.

4. Roast the vegetables on the tray, tossing with a spatula a few times, about 40 minutes or until the vegetables are very tender.

5. Serve and enjoy!

Print
Miso Ginger Salmon and Medley of Roasted Winter Root Vegetables
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

A savory umami treat that's surprisingly healthy and perfectly cozy. Makes a great wintertime dinner.

Course: Main Course
Cuisine: Japanese
Servings: 2 people
Ingredients
For the Salmon
  • 1/4 cup miso paste
  • 1/4 cup mirin sauce
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp minced fresh ginger
  • 2 tbsp vegetable oil
  • 3-4 green onions
  • 2 salmon fillets, 8 oz. each
  • salt
  • fresh ground black pepper
For the Vegetables
  • 2 tbsp miso paste
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp mirin sauce
  • 2 tbsp vegetable oil
  • 1 parsnip, peeled and cut into 1/2 inch sticks
  • 1 carrot, peeled and cut into 1/2 inch sticks
  • 1/2 turnip, peeled and cut into large wedges
  • 1 beet, peeled and cut into large dice
  • 4-5 cloves fresh garlic
  • 1/2 onion, peeled and cut into large dice
  • salt
  • fresh ground black pepper
Instructions
  1. Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator. 

  2. Preheat oven to 400F. Bake salmon 10-15 minutes or until flaky.

  3. Place vegetables on baking sheet.

  4. Mix the miso paste, maple syrup, rice vinegar, mirin sauce, and vegetable oil together. Pour over the vegetables and toss to coat evenly. Salt and pepper to taste.

  5. Roast vegetables, tossing with a spatula a few times, for 40 minutes or until vegetables are very tender.

  6. If baking together, just bake the salmon for the last 15 minutes of the vegetables baking so the whole meal finishes together.

How about you guys? Have you tried miso paste in any other recipes?