Egg-Free Miso Salmon with Roasted Vegetables

Ingredients

• 4 6oz Salmon fillets
• 3 tablespoons White miso paste
• 2 tablespoons Mirin (sweet rice wine)
• 1 tablespoon Soy sauce (gluten-free)
• 1 tablespoon Maple syrup
• 1 teaspoon Sesame oil
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Bell peppers
• 2 tablespoons Olive oil
• 1 tablespoon Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat the oven to about 205°C (200°C). In a medium bowl, whisk together the 3 tablespoons of white miso paste, 2 tablespoons of mirin (sweet rice wine), 1 tablespoon of soy sauce (gluten-free), 1 tablespoon of maple syrup, and 1 teaspoon of sesame oil until the mixture is smooth. This is your miso glaze.
2. 2Prepare the salmon and vegetables. Pat dry the 4 6oz salmon fillets with paper towels. Cut the 1 cup of carrots into 1.27 cm thick rounds or half-moons, and cut the 1 cup of bell peppers into 2.54 cm pieces.
3. 3Glaze the salmon. Place the 4 6oz salmon fillets in a 22.86 × 33.02 cm (or similar size) baking dish. Use a brush to evenly coat the top of each salmon fillet with the prepared miso glaze.
4. 4Prepare and add the vegetables. In a separate large bowl, combine the 1 cup of broccoli florets, the cut 1 cup of carrots, and the cut 1 cup of bell peppers. Drizzle the 2 tablespoons of olive oil over the vegetables and toss them until they are evenly coated.
5. 5Bake the dish. Spread the oiled vegetables around the salmon fillets in the baking dish. Bake in the preheated about 205°C (200°C) oven for 20 to 25 minutes.
6. 6Check for doneness and serve. The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C at its thickest part. The vegetables should be tender-crisp. Garnish the entire dish with the 1 tablespoon of sesame seeds immediately before serving.

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