Carrie's Salmon with Purple Pureed Potatoes and French Green Beans recipe

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Ingredients

⅓ cup low-sodium soy sauce
¼ cup vegetable oil
¼ cup white miso paste
¼ 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
¼ cup 2% milk, or to taste
2 tablespoons butter, softened, or to taste
salt and ground black pepper to taste
1 tablespoon olive oil
½ pound French green beans, trimmed
1 clove garlic, chopped
1 teaspoon butter

Nutrition Info

987.5 calories
carbohydrate: 90 g
cholesterol: 95.8 mg
fat: 57.7 g
fiber: 9.3 g
protein: 32.2 g
saturatedFat: 15.9 g
servingSize: -
sodium: 2943.2 mg
sugar: 34.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Place salmon fillets in a shallow dish. Add enough marinade to cover, reserving the remaining marinade. Marinate in the refrigerator, about 10 minutes.

  3. 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.)

  4. 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.)

  5. Pour reserved marinade into a saucepan and heat until boiling, remove from heat.

  6. 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.

  7. 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.

  8. 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.

  9. Serve mashed potatoes and green beans alongside salmon. Drizzle reserved cooked marinade over the top.

Recipe Yield

2 servings

Recipe Note

Salmon is marinated in a soy sauce-miso base, baked in a Panasonic CIO, and served alongside pureed purple potatoes and tender green beans for a quick and elegant dinner. This recipe appears on an episode of the Dinner Spinner TV Show on The CW!

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