Sheet-pan Walnut Miso Salmon Dinner

Ingredients:

  • 2 pieces of salmon fillet (6oz each), with or without skin

  • Walnut Miso Paste (see below)

  • 1/2 bunch kale, roughly chopped about ½ inch width

  • 1/2 each red onion (or yellow onion), sliced

  • 1 teaspoon Shio Koji

  • 1 each garlic(chopped)

  • 1/2 tablespoon of red wine vinegar

  • 1/2 tablespoon (and more for finish) extra virgin olive oil

  • 1 each orange (segmented, reserve its juice)

For Walnut Miso Paste

  • 2 tablespoons White Miso

  • 1 tablespoon honey

  • 3 tablespoons chopped walnut (roasted)

  • 1 teaspoon grated ginger

  • 1/2 teaspoon chopped thyme and/or rosemary

How to make:

  1. Preheat the oven to 350°F.

  2. Lightly oil a sheet pan or a baking dish.

  3. Combine all ingredients of Walnut Miso Paste, and set aside.

  4. Toss kale, red onion, and garlic, with Shio Koji, and gently massage them. Add red wine vinegar, extra virgin olive oil, and reserved juice from an orange, and mix well. Transfer to an oiled sheet pan or a baking dish and spread them out.

  5. Remove the pin bones from the salmon if they have any, place the salmon fillet over the kale mixture, skin-side down. Spread Walnut Miso Paste on each piece of salmon and roast it in the oven for 15 to 20 minutes.

  6. Check the doneness of the salmon (recommend removing it from the oven when the salmon is a little undercooked). Add segmented orange to the kale and drizzle a little more extra virgin olive oil before you serve.

Tips:

You can make Walnut Miso Paste ahead, it can hold up to 7days. This paste goes well with roasted potato, sweet potato, summer squash, and grilled pork as well.

(Recipe by Eri Shimizu)