Miso-glazed Norwegian Salmon Recipe
Crispy Brussels Sprouts | Kabocha Squash Purée | Yuzu Kosho Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Miso-Glazed Salmon
For the Crispy Brussels Sprouts
For the Kabocha Squash Purée
For the Yuzu Kosho Vinaigrette
Method
For the Miso-Glazed Salmon
- 1
Prepare the Miso Glaze
In a bowl, whisk together white miso paste, honey, soy sauce, sesame oil, rice vinegar, grated ginger, and minced garlic until smooth.
- 2
Marinate the Salmon
Coat the Norwegian salmon fillets with the miso glaze and let them marinate in the refrigerator for at least 30 minutes.
- 3
Cook the Salmon
Preheat the oven to 400°F (200°C). Place the marinated salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until the salmon is cooked through and the glaze is caramelized.
For the Crispy Brussels Sprouts
- 4
- 5
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.
For the Kabocha Squash Purée
- 6
Cook the Kabocha Squash
In a pot, add the cubed kabocha squash and enough water to cover. Bring to a boil and simmer for 15-20 minutes, or until the squash is tender.
- 7
Make the Purée
Drain the squash and return it to the pot. Add butter, heavy cream, and season with salt and black pepper. Use an immersion blender or a regular blender to purée until smooth.
For the Yuzu Kosho Vinaigrette
- 8
Mix the Vinaigrette
In a small bowl, whisk together yuzu kosho, olive oil, rice vinegar, honey, and salt until well combined.
