Recipes

Curry Miso Marinated Salmon with Roasted Potatoes and Asparagus

  • Servings: 4

    Ingredients Print Recipe

  • 3/4 cup mirin
  • 1/4 cup sake
  • 5 tbsp. white miso
  • 1 tbsp. low-sodium soy sauce
  • 1/8 tsp. cayenne chile
  • 2 1/2 tbsp. curry powder
  • 4 6 oz. portions of salmon fillet
  • 1 tbsp. vegetable oil

Directions

1. Bring mirin, sake, miso, soy sauce, cayenne, and curry just to a boil. Remove from heat and stir to dissolve the miso. Let cool.

2. Combine marinade with salmon and place in refrigerator for 4-12 hours.

3. Remove salmon from marinade and sauté in vegetable oil in a non-stick skillet over high heat just until the salmon is cooked. Remove from pan and serve with roasted potatoes and asparagus.

Nutrional Analysis: Cals: 225, T.Fat: 7gm, S.Fat: 1gm, Chol: 88mg, Sodium: 193mg, Carb: 3gm, Fiber: 1gm, Pro: 35gm

Roasted Potatoes And Asparagus

  • 1 1/2 lbs red potatoes, cut into large cubes
  • 36 pencil thin asparagus, bottoms trimmed
  • 1 1/2 tbsp. vegetable oil
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne (if you want it less spicy, reduce to 1/8 teaspoon)
  • 3/4 teaspoon 5-spice powder
  • 1 tbsp. sesame oil
  • 1 1/2 tbsp. rice wine vinegar
  • 1. Combine all ingredients except the sesame oil and rice wine vinegar.

    2. Transfer the potatoes to a back sheet. Cook in a 375F oven for 50 minutes or until they are browned and just tender.

    3. Add the asparagus to the potatoes and continue cooking in the oven for another 15-20 minutes or until they are tender.

    4. Remove from the oven and transfer the vegetables to a bowl. Toss with sesame oil and rice wine and vinegar. Serve.

    Nutritional Analysis: Cals: 244, T.Fat: 9gm, S.Fat: 1gm, Chol: 0mg, Sodium: 146mg, Carb: 37 gm, Fiber: 6gm, Pro: 7gm

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