Ingredients
1 tbsp. Dijon mustard
1 tbsp. plus 1 teaspoon low-sodium soy sauce, divided
3 limes, 2 for juice, 1 cut into wedges, for serving
3 tbsp. extra-virgin olive oil
1 head broccoli, stalks trimmed and florets cut into bite-sized pieces (4-5 cups)
2 tbsp. white miso
1 tsp. superfine or cane sugar
Kosher salt
4 skin-on salmon fillets, 6 to 8 ounces each
2 green onions, light green and white parts only, thinly sliced
Preparation
Step 1Preheat oven to 400° with one rack in the lower third of the oven and one 6 inches from the broiler heat source. Step 2In a mixing bowl, combine mustard, 1 tablespoon soy sauce, juice of 1 lime (1 tablespoon) and 2 tablespoons olive oil, whisking until homogeneous. Add broccoli, coating it with the marinade. Set aside at room temperature. Step 3In another mixing bowl, combine miso, sugar, 1 teaspoon soy sauce, juice of 1 lime, and 1 tablespoon olive oil until the sugar is dissolved (you might need to mash the miso with a fork to start, and it’s okay if it’s not perfectly combined). Pat salmon dry with paper towels, season it all over with salt, then coat all over with the glaze. Step 4Place the salmon fillets skin-side down in the middle of a roasting or sheet pan and surround it with broccoli. Reserve any remaining glaze. Cook until the salmon is opaque outside with a light golden color to it, 14 to 16 minutes. Step 5Remove and turn on the broiler. Pour remaining glaze over salmon, turn over broccoli, then broil until the top is charred in spots, a light pink inside and flakes easily when touched with a fork, 2 to 4 minutes more, depending on the strength of your broiler. Step 6Top with green onions and serve with extra lime wedges.
Have you tried this yet? Let us know what you think in the comments below!
