Miso Mustard Salmon, Japanese Sweet Potatoes and Broccolini
We eat some version of this meal almost every week. It’s a collection of recipes now merged into one. The glaze is from a cookbook I once had of recipes with three ingredients. I no longer even measure! It does come out a bit different every time, but always good. Japanese Sweet Potatoes are my absolute favorite, but they must be roasted whole or they dry out.
The green vegetable is a wild card. You can use whatever looks good at the market, or whatever you need to use in your produce drawer. We often have mixed greens in our farm box, taking up a lot of fridge real estate. It feels great to clear up that space, and even better to eat them. Broccolini is great, as is a mess of sautéed kale and chard and mustards, or really, whatever you are craving. As I’ve said before, fish, kale and coconut are my desert island foods. Now that I’ve been practicing nutrition for a few years, I am starting to really understand why we all need more leafy greens. There are so many reasons. We are descended from foragers, and biologically our bodies need ample greens to function optimally. This meal is a great way to cram loads of them into your diet, so don’t be shy with quantities.
This meal does take more dishes than ideal for a weeknight, but it is such a winner on all levels that I don’t mind a bit of extra washing.
TIME: 1 HOUR 15 minutes
INGREDIENTS: 9
SERVINGS: 4
Preheat oven to 425°
Place the Sweet Potatoes on a baking tray, coat with a bit of Avocado or Coconut oil and pierce with a fork a couple of times.
Bake for 1 hour on the bottom rack, turning once halfway through.
While the potatoes are baking, combine the glaze ingredients in a bowl: dijon, miso, honey and the juice of 1/2 lemon. Lay the salmon on another baking sheet skin side down and cover the top with the glaze.
In a large saute pan, saute the green vegetables in a tablespoon or two of coconut oil. Add about a teaspoon of salt, until tender but not overcooked, about 10 minutes.
With 10 minutes left on the sweet potato timer, add the salmon to the top rack of the oven. Check after 5 minutes- this is high heat cooking and easy to overdo. The salmon is done with the white proteins have coagulated on the sides. You can stick a paring knife into the thickest part to check if you aren’t sure.
The sweet potatoes are done when they are soft and squishy when squeezed. I half and serve with salt and either coconut oil or organic pastured, cultured butter.
Serve salmon, greens and sweet potatoes on a plate side by side. Add a slice of the remaining lemon to each plate to add to the salmon just before eating.
Ingredients: (4 Servings)
2 medium or 3 small Japanese Sweet Potatoes
Coconut Oil
1 1/2 pounds wild salmon (if you don’t have a great fishmonger nearby, use frozen)
2 Tbsp Red or White Miso
1 Tbsp Dijon mustard
2 Tbsp raw honey, ideally local
1 lemon, cut in half
Sea Salt
Green Vegetables: 2 bunches broccolini, or two heads of kale, chard or mustard greens
