| Yield | |
|---|---|
| Source | Real Simple, October 2012 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Real Simple, October 2012 |
| Prep time | 30 minutes |
| 1 1⁄2 | Pound | New Potatoes (halved) |
| 1 | Broccoli (bunch, cut into florets) | |
| 3 | Tablespoon | Vegetable Oil (plus 1 teaspoon) |
| 3 | Tablespoon | White Miso |
| 1 | Tablespoon | Rice Vinegar |
| 4 | Salmon Fillets (6 oz. pieces) | |
| 1⁄4 | Teaspoon | Crushed Red Pepper |
| 3⁄4 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Ground Black Pepper |
1.Heat oven to 425 degrees. On a large rimmed baking sheet, toss the potatoes and broccoli with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast, tossing once, until the vegetables are tender, 25 to 30 minutes.
2.Meanwhile, in a small bowl, whisk together the miso, vinegar, 1 tablespoon of the remaining oil, and 3 tablespoons water.
3.Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/4 teaspoon each salt and black pepper and cook until opaque throughout, 3 to 4 minutes per side. Drizzle with the sauce, sprinkle with the crushed red pepper, and serve with the vegetables.