Accidentally Overnight Miso Salmon

“Bentley, why do you make salmon so much? Move on!” Is what I imagine you’re all saying if you’ve been following along here. For whatever, reason, salmon is one of the few at-home seafood items John and I can agree on regularly. Halibut and swordfish are too pricey to do frequently, tilapia is so basic that I only use when I’m making fish tacos and apparently, shrimp, scallops and clams are “not his fave.”

Love conquers all, right? Anyway, that’s why I lean toward salmon dishes when cooking. I had been really happy with a miso salmon recipe from BA, but after making a similar variation from NYT Cooking, my view has changed.

Why I like this recipe better: While the ingredients and flavors are similar for the sauce/marinade, the BA recipe doesn’t instruct you to add the glaze until the last part of cooking. This ends up pretty messy and sticky, and honestly, a bit too rich in the end. Alternatively, the NYT recipe is marinated and baked so it absorbs the goodness. I also appreciate the cilantro and lime at the end - this really brightens the dish up.

Something you should try if you have time: I accidentally let everything marinate overnight, even the oil and seasoning on the green beans. It was truly fantastic the next day. I don’t believe this is essential, but if you feel like it, try letting everything hang out longer than the recipe says.

Maple and Miso Sheet Pan Salmon + Green Beans via NYT Cooking served with Sushi Rice