Gluten-Free Miso Salmon with Roasted Vegetables

Ingredients

• 4 6oz Salmon Fillets
• 2 tablespoons White Miso Paste
• 2 tablespoons Mirin (Sweet Rice Wine)
• 1 tablespoon Soy Sauce (Gluten-Free Tamari)
• 1 tablespoon Maple Syrup
• 1 teaspoon Sesame Oil
• 1 cup Broccoli Florets
• 1 cup Carrots
• 1 cup Bell Peppers
• 2 tablespoons Olive Oil
• 1 teaspoon Sesame Seeds

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a medium bowl, whisk together the 2 tablespoons of white miso paste, 2 tablespoons of mirin, 1 tablespoon of gluten-free soy sauce (tamari), 1 tablespoon of maple syrup, and 1 teaspoon of sesame oil until smooth.
3. 3Place the 4 6oz salmon fillets in a baking dish. Brush the tops and sides of each salmon fillet generously with the miso glaze you just made.
4. 4In a separate medium bowl, toss the 1 cup of broccoli florets, 1 cup of carrots, and 1 cup of bell peppers with 2 tablespoons of olive oil until evenly coated.
5. 5Arrange the coated vegetables in the baking dish around the 4 6oz salmon fillets.
6. 6Bake for 15 to 20 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C. The vegetables should be tender and slightly browned.
7. 7Sprinkle the 1 teaspoon of sesame seeds over the salmon and vegetables just before serving.

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