Miso-Glazed Salmon with Coconut-Lime Smashed Potatoes
Celebrate Week 30 with a bold fusion of Japanese umami and tropical zest that elevates your standard dinner routine. This dish combines a rich, caramelized miso glaze with creamy, zesty potatoes for an exciting flavor profile that is both sophisticated and incredibly satisfying.
Ingredients
- Salmon fillets4 pcs
- White miso paste3 tbsp
- Honey or Maple syrup2 tbsp
- Soy sauce1 tbsp
- Fresh ginger, grated1 tbsp
- Baby potatoes800 g
- Full-fat coconut milk100 ml
- Lime (zest and juice)1 unit
- Fresh cilantro, chopped1 handful
- Red chili flakes0.5 tsp
Instructions
Place the baby potatoes in a pot of salted water. Bring to a boil and cook for about 15-18 minutes until they are fork-tender.
In a small bowl, whisk together the miso paste, honey, soy sauce, and grated ginger until the mixture is smooth and combined.
Place salmon fillets on a lined baking tray. Brush generously with the miso glaze. Bake in a preheated oven at 200°C (400°F) for 12-15 minutes until the glaze is bubbling and the fish flakes easily.
Drain the potatoes and return them to the pot. Add coconut milk, lime zest, and lime juice. Use a fork or masher to lightly 'smash' them, keeping some texture. Fold in the fresh cilantro.
Serve the miso-glazed salmon on top of a generous portion of coconut-lime potatoes. Sprinkle with red chili flakes for a tiny kick of heat.
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