Ingredients
F
For the Salmon
s
1 lb salmon fillets (two 8 oz fillets)
w
2 tablespoons white miso paste
h
2 tablespoons harissa paste
m
1 tablespoon maple syrup
r
1 tablespoon rice vinegar
g
1 garlic clove, grated
F
For the Salad
a
1 acorn squash, peeled, halved, deseeded, and sliced into 3/4 cm slices
h
½ head green cabbage, thinly sliced
k
2 cups kale, roughly chopped
O
Olive oil
F
For the Miso Lime Vinaigrette
h
1 heaping tablespoon white miso paste
D
1 tablespoon Dijon mustard
m
1 teaspoon maple syrup
g
1 garlic clove, grated
J
2 Juice of limes
n
½ cup neutral oil
K
Kosher salt
B
Black pepper
F
For Garnish
s
2 scallions, thinly sliced
Directions
1
Preheat the oven: Set your oven to 425°F so it’s ready when the vegetables go in.
2
Make the marinade: In a bowl, whisk together the miso paste, harissa, maple syrup, rice vinegar, and grated garlic until smooth. Add the salmon and coat well. Marinate for at least 20 minutes while you prepare the vegetables.
w
2 tablespoons white miso paste
h
2 tablespoons harissa paste
m
1 tablespoon maple syrup
r
1 tablespoon rice vinegar
g
1 garlic clove, grated
s
1 lb salmon fillets (two 8 oz fillets)
3
Prepare the vegetables: Lightly oil the bottom of a large sheet pan. Arrange the sliced acorn squash in an even layer so it’s in direct contact with the pan. Scatter the cabbage on top of the squash and drizzle lightly with oil.
O
Olive oil
a
1 acorn squash, peeled, halved, deseeded, and sliced into 3/4 cm slices
h
½ head green cabbage, thinly sliced
O
Olive oil
4
Start roasting: Roast the squash and cabbage at 425°F for 15–20 minutes, until lightly softened and beginning to take on color.
5
Add the kale and salmon: Remove the tray from the oven and scatter the kale over the cabbage, tossing lightly with a drizzle of oil. Place a wire rack directly over the vegetables and set the marinated salmon on top. Return the tray to the oven and roast for another 10 minutes, or until the salmon is just cooked through and flakes easily.
k
2 cups kale, roughly chopped
O
Olive oil
6
Make the vinaigrette: In a mixing bowl, whisk together miso, Dijon mustard, maple syrup, grated garlic, and lime juice until smooth. Slowly stream in the neutral oil while whisking to emulsify. Season to taste with salt and pepper.
h
heaping tablespoon white miso paste
D
1 tablespoon Dijon mustard
m
1 teaspoon maple syrup
g
1 garlic clove, grated
J
2 Juice of limes
n
½ cup neutral oil
K
Kosher salt
B
Black pepper
7
Finish the salad: Remove the wire rack and salmon from the tray, leaving the roasted vegetables behind. Drizzle the vinaigrette directly onto the warm vegetables and toss everything together right on the sheet pan.
8
Serve: Spoon the warm salad onto a serving platter or individual plates. Top with the roasted salmon and garnish with sliced scallions.
s
2 scallions, thinly sliced
