Salmon is marinated in a soy sauce-miso base, baked in a Panasonic CIO, and served alongside pureed purple potatoes and tender green beans for a quick and elegant dinner. This recipe appears on an episode of the Dinner Spinner TV Show on The CW!

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix soy sauce, 1/4 cup vegetable oil, miso paste, brown sugar, white wine, and red pepper flakes together in a bowl to make marinade.

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  • Place salmon fillets in a shallow dish. Add enough marinade to cover, reserving the remaining marinade. Marinate in the refrigerator, about 10 minutes.

  • Preheat oven to 450 degrees F (230 degrees C). Lightly oil a cast iron skillet or grill pan and place in the oven while it preheats. (A countertop induction oven can be used in place of the oven. Preheat on the medium-high grill setting.)

  • Remove salmon from marinade, reserving the marinade, and place skin-side up on the hot cast iron skillet; cook until bottom of salmon is lightly browned, 2 to 3 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 8 to 10 minutes more. (For the countertop induction oven, add salmon to grill pan, reserving marinade, and cook, skin-side down, for 1 1/2 minutes. Flip salmon and cook until fish flakes easily with a fork, 2 1/2 to 3 minutes.)

  • Pour reserved marinade into a saucepan and heat until boiling; remove from heat.

  • Place potatoes in a large pot and cover with salted cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot.

  • Heat milk and 2 tablespoons butter together in a saucepan; bring to a simmer. Pour milk mixture over potatoes, a few tablespoons at a time, and mash using a potato masher until potatoes are desired chunkiness.

  • Heat olive oil in a large skillet over medium heat. Add green beans and garlic; cook and stir until beans turn bright green and are lightly browned in places, about 5 minutes; stir in 1 teaspoon butter, salt, and pepper.

  • Serve mashed potatoes and green beans alongside salmon. Drizzle reserved cooked marinade over the top.

Cook's Note:

Substitute Yukon Gold potatoes if purple potatoes are not available.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

988 calories; protein 32.2g 65% DV; carbohydrates 90g 29% DV; fat 57.7g 89% DV; cholesterol 95.8mg 32% DV; sodium 2943.2mg 118% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
11/01/2016
This was really nice! I made exact to the recipe except for adding more garlic to everything. Beautiful colors on the plate! Will make again. Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/13/2016
The miso glaze added just the right amount of flavor to the salmon. And the green beans were perfectly tender and added a nice color to the plate. Read More
Rating: 5 stars
10/22/2016
This meal came out quite well and so colorful! Everything cooked up as written. I hade to keep it gluten free so I used tamari instead of soy and had to use brown miso instead of white. I also used a piece of firm tofu cooking it like the salmon and it was delicious! The amount of marinade could be reduced because it makes a lot. Thank you for the recipe. Read More
Rating: 5 stars
11/01/2016
This was really nice! I made exact to the recipe except for adding more garlic to everything. Beautiful colors on the plate! Will make again. Read More
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Rating: 5 stars
10/19/2016
A perfect marinade for salmon. An impressive meal with purple potatoes and green bean. For those that are wondering purple potatoes taste just like regular potatoes. Read More
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