Saleh’s Plate · By Saleh Alkhalifa

Miso-Glazed Salmon with Mashed Potatoes and Asparagus

Cook Miso-Glazed Salmon with Mashed Potatoes and Asparagus with Saleh’s Plate.

Ingredients

Ingredients

  • 2 salmon fillets (about 6 oz each)
  • Salt and black pepper, to taste
  • 2 tbsp white miso paste and 2 tbsp soy sauce
  • 1 tbsp honey, rice vinegar, and sesame oil
  • 1 tbsp grated ginger and 2 cloves garlic, minced
  • 1 tbsp olive oil and ½ tsp red pepper flakes
  • 1 lb asparagus, trimmed
  • 2 tbsp sesame seeds, for garnish
  • 2 scallions, finely sliced
  • 2 large russet potatoes, peeled and cubed
  • 3 tbsp unsalted butter
  • ¼ cup heavy cream (or milk)
  • Salt and black pepper, to taste

Instructions

  1. In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes.
  2. Pat salmon fillets dry and season lightly with salt and pepper. Brush the miso marinade generously over the fillets and let them sit for 15-20 minutes.
  3. While the salmon marinates, boil cubed potatoes in salted water until fork-tender, about 15 minutes. Drain, then mash with butter and heavy cream. Season with salt and pepper to taste.
  4. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Roast on a baking sheet for 10-12 minutes until tender but still vibrant green.
  5. Heat a skillet over medium-high heat and add olive oil. Sear the salmon for 3-4 minutes per side, brushing with any remaining glaze, until caramelized and cooked through.
  6. Spoon a portion of mashed potatoes onto each plate, place the seared salmon on top, and arrange asparagus on the side. Drizzle any extra glaze over the salmon.
  7. Sprinkle with sesame seeds and sliced scallions. Serve immediately and enjoy your Miso-Glazed Salmon with Mashed Potatoes and Asparagus!