Sheet Tray Miso Salmon with Crispy Kale and Shiitakes

By by Joel Gamoran, Sur La Table National Chef
Images
Sheet Tray Miso Salmon with Crispy Kale and Shiitakes
Serves
Makes 4 servings
Ingredients
  • 1 small bunch Tuscan kale, stemmed, leaves thinly sliced
  • ½ small head Napa cabbage, thinly sliced
  • 1 cup (4 ounces) shiitake mushrooms, stemmed, thinly sliced
  • 2 tablespoons grape seed oil
  • Sea salt and freshly ground black pepper
  • 1-inch piece ginger, peeled, minced
  • 2 garlic cloves, minced
  • ½ cup water
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons white or yellow miso paste
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 2 scallions, thinly sliced
  • Black sesame seeds, for garnish
  • Steamed brown rice, for serving (optional)


Procedure
Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper. In a large bowl, combine kale, cabbage, mushrooms and one tablespoon of oil. Season with salt and pepper and toss to coat. Spread evenly between baking sheets. Roast for 5 minutes.

Meanwhile, heat remaining oil in a small skillet over medium heat. Add ginger and garlic and sauté for about 1 minute until fragrant. Add water and bring to a simmer. Reduce heat to low and whisk in soy sauce and miso paste until smooth. Remove from heat and set aside.

Remove one of the baking sheets from oven. Push aside vegetables and place salmon fillets on baking sheet. Drizzle each fillet with about 1 tablespoon of the miso sauce. Roast until salmon is cooked through, about 10 minutes, stirring vegetables halfway through. Serve salmon and vegetables garnished with scallions, sesame seeds, extra miso sauce and steamed rice, if desired.

Sheet Tray Miso Salmon with Crispy Kale and Shiitakes

By by Joel Gamoran, Sur La Table National Chef
Serves
Makes 4 servings
Ingredients
  • 1 small bunch Tuscan kale, stemmed, leaves thinly sliced
  • ½ small head Napa cabbage, thinly sliced
  • 1 cup (4 ounces) shiitake mushrooms, stemmed, thinly sliced
  • 2 tablespoons grape seed oil
  • Sea salt and freshly ground black pepper
  • 1-inch piece ginger, peeled, minced
  • 2 garlic cloves, minced
  • ½ cup water
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons white or yellow miso paste
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 2 scallions, thinly sliced
  • Black sesame seeds, for garnish
  • Steamed brown rice, for serving (optional)


Procedure
Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper. In a large bowl, combine kale, cabbage, mushrooms and one tablespoon of oil. Season with salt and pepper and toss to coat. Spread evenly between baking sheets. Roast for 5 minutes.

Meanwhile, heat remaining oil in a small skillet over medium heat. Add ginger and garlic and sauté for about 1 minute until fragrant. Add water and bring to a simmer. Reduce heat to low and whisk in soy sauce and miso paste until smooth. Remove from heat and set aside.

Remove one of the baking sheets from oven. Push aside vegetables and place salmon fillets on baking sheet. Drizzle each fillet with about 1 tablespoon of the miso sauce. Roast until salmon is cooked through, about 10 minutes, stirring vegetables halfway through. Serve salmon and vegetables garnished with scallions, sesame seeds, extra miso sauce and steamed rice, if desired.