- 1/3 cup reduced-sodium soy sauce
- 1/4 cup vegetable oil
- 1/4 cup white miso paste
- 1/4 cup brown sugar
- 1 tablespoon dry white wine, or to taste
- 1 pinch red pepper flakes
- 2 (3 ounce) fillets salmon fillets
- 1 pound purple potatoes, cut into small chunks
- 1/4 cup 2% milk, or to taste
- 2 tablespoons butter, softened, or to taste
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1/2 pound French green beans, trimmed
- 1 clove garlic, chopped
- 1 teaspoon butter
- Mix soy sauce, 1/4 cup vegetable oil, miso paste, brown sugar, white wine, and red pepper flakes together in a bowl to make marinade.
- Place salmon fillets in a shallow dish. Add enough marinade to cover, reserving the remaining marinade. Marinate in the refrigerator, about 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Lightly oil a cast iron skillet or grill pan and place in the oven while it preheats. (A countertop induction oven can be used in place of the oven. Preheat on the medium-high grill setting.)
- Remove salmon from marinade, reserving the marinade, and place skin-side up on the hot cast iron skillet; cook until bottom of salmon is lightly browned, 2 to 3 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 8 to 10 minutes more. (For the countertop induction oven, add salmon to grill pan, reserving marinade, and cook, skin-side down, for 1 1/2 minutes. Flip salmon and cook until fish flakes easily with a fork, 2 1/2 to 3 minutes.)
- Pour reserved marinade into a saucepan and heat until boiling; remove from heat.
- Place potatoes in a large pot and cover with salted cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot.
- Heat milk and 2 tablespoons butter together in a saucepan; bring to a simmer. Pour milk mixture over potatoes, a few tablespoons at a time, and mash using a potato masher until potatoes are desired chunkiness.
- Heat olive oil in a large skillet over medium heat. Add green beans and garlic; cook and stir until beans turn bright green and are lightly browned in places, about 5 minutes; stir in 1 teaspoon butter, salt, and pepper.
- Serve mashed potatoes and green beans alongside salmon. Drizzle reserved cooked marinade over the top.
03/24/2018
recipepes.com
Carrie's Salmon with Purple Pureed Potatoes and French Green Beans, recipe
PT15M
PT1H
5
455 calories
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