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Home Recipes
Dinner

Miso Salmon With Asparagus and Carrots

Grated ginger and lemon zest are such lovely additions to couscous; you'll want to make this dish just for that. Of course, miso salmon and steamed asparagus are delicious, too.

Ingredients :

    1 cup couscous
    Kosher salt and freshly ground pepper
    2 ½ teaspoons finely grated ginger (from a peeled 1-inch piece)
    1 ½ teaspoons finely grated lemon zest, plus wedges for serving
    2 tablespoons unsalted butter
    1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced
    4 carrots, peeled and cut on the bias into ½-inch pieces (1 ½ cups)
    2 tablespoons white or yellow miso
    4 boneless, skinless salmon fillets (each 1 inch thick)
    1 pound asparagus, trimmed

Direction :

    Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork.
    Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.
    Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

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+1 980 333 4817

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