Miso-Glazed Salmon with Nordic Root Mash
This week, we're bridging continents with a dinner that's both excitingly different and wonderfully comforting. The deep umami flavor of miso-glazed salmon meets a creamy, earthy Nordic root mash for a truly unforgettable and delicious meal.
Ingredienser
- Salmon fillets4 pcs
- White miso paste3 tbsp
- Soy sauce2 tbsp
- Mirin (or rice vinegar)1 tbsp
- Fresh ginger, grated1 tsp
- Celery root300 g
- Parsnips200 g
- Potato200 g
- Heavy cream100 ml
- Butter2 tbsp
- Sesame oil1 tsp
- Fresh chives, chopped2 tbsp
- Salt and black pepper1 to taste
Gör så här
Start with the mash: Peel and chop the celery root, parsnips, and potato into even-sized cubes. Place in a pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes, or until tender.
Prepare the glaze: While the vegetables are cooking, whisk together the miso paste, soy sauce, mirin, sesame oil, and grated ginger in a small bowl until smooth.
Cook the salmon: Preheat your oven to 200°C (400°F). Pat the salmon fillets dry and place them skin-side down on a baking sheet lined with parchment paper. Brush a generous layer of the miso glaze over the top of each fillet.
Bake the salmon for 10-12 minutes, or until it's cooked through and flakes easily with a fork. You can add another layer of glaze halfway through baking for extra flavor.
Finish the mash: Drain the cooked root vegetables well. Return them to the pot and mash them with a potato masher. Stir in the heavy cream and butter until you reach a creamy consistency. Season with salt and pepper to taste.
Serve immediately: Divide the Nordic root mash among four plates. Carefully place a miso-glazed salmon fillet on top and garnish with freshly chopped chives.