MISO SALMON WITH ASPARAGUS AND CARROTS

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Miso Salmon with Asparagus and Carrots image

A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous.

Provided by @MakeItYours

Number Of Ingredients 10

1 cup couscous
Kosher salt and freshly ground pepper
2 1/2 teaspoons finely grated ginger (from a peeled 1-inch piece)
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
2 tablespoons unsalted butter
1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced
4 carrots, peeled and cut on the bias into 1/2-inch pieces (1 1/2 cups)
2 tablespoons white or yellow miso
4 boneless, skinless salmon fillets (each 1 inch thick)
1 pound asparagus, trimmed

Steps:

  • Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork.
  • Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.
  • Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.

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