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Miso-Glazed Salmon with Carrot Cauliflower Puree

Celebrate a weeknight with this umami flavored dish. The fish is beautifully glazed and the carrot and cauliflower puree assures that you will get all of your healthy vegetables without even trying. The salmon can marinate for hours in the miso glaze and the rest of the dish comes together in a very short time. 

Course Main Course
Cuisine Chinese
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 4 people

Ingredients

  • 1 ½ pounds salmon

For the glaze:

  • ¼ cup mirin
  • ¼ cup sake
  • 2 tablespoons sugar
  • 2 tablespoons rice wine
  • 1 teaspoon grated ginger
  • 3 teaspoons sesame oil

For the puree:

  • 1 head cauliflower cut into medium sized florets
  • 6 large carrots peeled and each cut into 6-8 pieces
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1 teaspoon salt
  • 1 tablespoon minced fresh garlic
  • ½ cup fat free half and half
  • chopped cilantro for garnish

Instructions

  1. Preheat oven to 400 degrees.

For the glaze:

  1. In a small saucepan combine all of the ingredients except the ginger and sesame oil. Bring to a boil for one minute until sugar is dissolved. Add ginger and sesame oil and set aside to cool.
  2. When the glaze is cool, in a glass baking pan pour about ¾ of the glaze mixture over the salmon and coat it on both sides. Reserve the remaining glaze. Refrigerate the salmon for at least an hour or up to three hours.

For the puree:

  1. In a large mixing bowl combine the carrots and cauliflower with the oil, maple syrup and salt. Give the vegetables a good stir until they are well-coated.
  2. Separate the carrots from the cauliflower and place the carrot pieces on a parchment lined baking sheet. Bake the carrots on the top oven rack for 20 minutes.
  3. Remove the pan from the oven and spread the cauliflower evenly around the pan in one layer. Bake the cauliflower and carrots on the top shelf for 35 minutes until the cauliflower is soft but not mushy.
  4. Turn oven off and leave the vegetables in the oven while you prepare the salmon.
  5. While the salmon is grilling, put all of the vegetables, garlic and fat free half and half in the container of the Vitamix. Puree until the vegetables are smooth and creamy.

For the grilled salmon:

  1. Light the outdoor grill or an indoor broiler to medium high heat. Place the miso-glazed salmon skin side up on a sheet of aluminum foil and place it on the grill. If using an indoor broiler, place the salmon on a broiler pan, also on foil.

  2. Broil or grill the salmon for 10 minutes. Flip it over and broil or grill it for another 10 minutes until it is done to your liking.

  3. To serve, evenly divide the carrot and cauliflower puree on 4 plates or shallow bowls. Place a piece of miso-glazed salmon over the puree and spoon the remaining glaze over each of the salmon pieces. Garnish with cilantro.