Put that bottled teriyaki sauce away. This is even better. A simple Asian-inspired vinaigrette makes this simple, light, one-pan dinner perfect for dinner parties, as well as everyday dining. And you can use nearly any vegetable you fancy. Vegetables that cook quickly — cherry tomatoes, mushrooms, broccoli, green beans, kale, summer squash, asparagus, etc. — will take about the same amount of time to roast as the salmon. For heartier vegetables, like potatoes, root vegetables or winter squash, it’s best to partially cook them — steam, boil or even microwave them — before adding them to the roasting tray.
The recipe calls upon a few of our favorite must-have Asian pantry ingredients, including miso, mirin and chile paste. Add some garlic, fresh lemon, olive oil and honey, and you can whip up this versatile vinaigrette or marinade any time. It’s equally good on chicken and shrimp, or as a dressing for vegetables or grains of any sort. The recipe makes 1/2 cup vinaigrette. Any extra will keep for up to a week in the refrigerator, so you may want to consider doubling the recipe.
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with a global twist.
Salmon Roasted with Miso Vinaigrette
Miso vinaigrette Ingredients
1/4 cup olive oil
2 tablespoons white miso
2 tablespoons mirin or rice vinegar
Juice of ½ lemon
1 tablespoon honey
1/2 teaspoon chile paste
1 clove garlic, minced
Salt and pepper, to taste
3/4 to 1 pound vegetables, trimmed into bite-sized pieces
4 salmon fillets,
4 to 6 ounces each
1: Heat the oven to 400 degrees. Line a sheet pan with parchment paper or foil and set aside.
2: Mix the vinaigrette ingredients. Taste and adjust seasoning to your preference.
3: Place the vegetables in a large bowl. Season them with salt and pepper and toss them with half the vinaigrette.
4: Arrange the vegetables on the prepared sheet pan. Nestle the salmon fillets in among the vegetables, season with salt and pepper and pour the remaining vinaigrette over the fish.
5: Roast the salmon and vegetables for 10 minutes, then check every 4 to 5 minutes until they are roasted to your preference. As a general rule of thumb, salmon fillets will require about 5 minutes of roasting per ½ inch of thickness. If you like more caramelization and crispy edges on your vegetables, you can remove the salmon, then…
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