Gluten-Free Miso Salmon with Sesame Green Beans

Ingredients

• 4 6 oz Salmon fillets
• 2 tbsp White miso paste
• 2 tbsp Mirin
• 1 tbsp Gluten-free soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• about 450 g Green beans
• 1 tbsp Sesame seeds
• 1/2 tsp Garlic powder

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, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil until smooth. This creates your miso glaze.
3. 3Place the 4 6 oz salmon fillets onto a baking sheet that has been lined with parchment paper. Spoon or brush the miso glaze evenly over the top of each salmon fillet.
4. 4Bake the salmon for 12 to 15 minutes. The salmon is done when it is opaque and flakes easily when gently pressed with a fork. For best results, check the internal temperature with a thermometer; it should reach 63°C.
5. 5While the salmon is baking, prepare the green beans. You can steam or boil the about 450 g of green beans in water until they are bright green and slightly tender, about 5 to 7 minutes. Drain them well.
6. 6In a skillet over medium heat, add the drained green beans. Sprinkle them with the 1 tablespoon of sesame seeds and 1/2 teaspoon of garlic powder. Add the remaining 1 teaspoon of sesame oil (from the glaze ingredients) and toss everything together for 2 to 3 minutes until the green beans are coated and fragrant.
7. 7Serve the baked miso salmon immediately with the sesame green beans on the side.

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