It’s been an insanely busy semester of grad school, and I’ll admit that I haven’t spent much time in the kitchen recently. Fish is an amazingly quick and easy to cook option. This miso glazed salmon and cauliflower took about 20 minutes total to prep and cook and left me only 1 pan to clean, making it the perfect option for the grad student or working professional. Added plus, this recipe makes great leftovers.
Miso Glazed Salmon with Roasted Cauliflower and Pearled Couscous
- 2 tbs sesame oil
- 2 tbs red miso
- 1 tsp. soy sauce
- 1 tsp. white wine vinegar
- 1 tbs maple syrup (or brown sugar)
- 1 lime (zested and juiced)
- 1 large piece salmon (1- 2 lbs)
- 1 cup israeli couscous
- 1 1/2 cups chicken broth
- 2 heads cauliflower chopped
- 2 green onions sliced
- parsley or cilantro ( for garnish)
- Preheat oven on the broil setting.
- Create marinade for salmon: combine sesame oil, miso, soy sauce, white wine vinegar, maple syrup and juice and zest from lime in a bowl. Whisk until smooth.
- Place salmon and cauliflower on a large foil covered pan, cover with marinade, and set aside.
- Place Israeli couscous and broth in a pot and bring to a boil. Simmer for 10-15 minutes or until couscous is soft and fluffy.
- While couscous is cooking place salmon and cauliflower on the top shelf in the oven and broil for approximately 12 minutes flipping salmon after 5 minutes. Note cooking times will vary depending on how thick piece of salmon is. Salmon should be flakey but not dry when it is done.
- Plate your dish. Start with couscous and add salmon and cauliflower top with some more of the glaze and if desired garnish with fresh parsley or cilantro.