Miso Salmon with Sweet and Sour Cashew-Ginger Topping


Sweet & Sour Topping:

  • 1 lime, washed
  • 1 shallot chopped
  • 2 garlic cloves, chopped
  • 1 Tablespoon fresh ginger
  • 2 Tablespoons vegetable oil
  • 1/4 cup unsalted roasted cashews, finely chopped
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon sambal oelek

Miso salmon:

  • 1-1/2 pounds salmon fillet wiht skin, cut into 4 pieces
  • 1 tablespoon miso
  • 1 tablespoon maple syrup
  • 3/4 pound sugar snap peas, trimmed
  • 1 tablespoon vegetable oil


  1. With the rack in the middle position, preheat the oven to 425 degrees. Line a sheet pan wiht parchment paper or a silicone mat.

Sweet & Sour Topping:

  1. Finely grate the lime zest and place in a bowl. Using a knife, remove the pith and white membrane from the outside of the lime. Discard the pith and membrane. Finely chop the lime flesh and add to the bowl of zest.
  2. In a small pot over medium-high heat, brown the shallot, garlic and ginger in the oil while stirring with a wooden spoon. Add the cashews and maple syrup. Cook for another minute. Pour into the bowl of lime zest and flesh. Add the sambal oelek. Season with salt. Set aside at room temperature.

Miso Salmon:

  1. Place the salmon pieces on the sheet pan. In a bowl, combine the miso and maple syrup. Using a pastry brush, cover the fish with the miso mixture. Bake for 4 minutes.
  2. In a bowl, toss the sugar snap peas with the oil. Season with salt and pepper. Arrange the peas around the salmon and bake for another 4 minutes or until the fish is cooked to the desired doneness.
  3. Serve with the sweet and sour topping and basmati rice.

Serves 4.

Recipe from Sheet Pan Everything.


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