Makes 24 Pinwheels
Miso Glazed Salmon
Ingredients:
- 1/4 C red or white miso
- 1/3 C sake
- 1 Tbsp. soy sauce
- 2 Tbsp. olive oil
- 1/4 C. brown sugar
- 4 Skinless or skin-on salmon fillets (5 oz each), at least 1” thick
Method:
1. In a small bowl, whisk together the miso, sake, soy sauce, olive oil, and brown sugar until smooth.
2. Coat the salmon fillets with the marinade and place in a sealed bag or covered container. Let marinate for at least 30 minutes and up to 24 hours.
3. When ready to cook, preheat broiler to high. Remove excess marinade from the salmon and place fillets skin-side up (if you elected to keep it) on a foil-lined baking sheet.
4. Broil until the tops are richly caramelized and the centers are just warm—about 5 minutes. The surface should sizzle and blister slightly.
Green Garlic Tahini Potatoes
Ingredients
- 2 lbs. Small red potatoes, halved or quartered
- 3 Tbsp. olive oil
- 1 1/2 tsp. kosher salt, more to taste
- 3/4 tsp. freshly ground white pepper
- 1 Stalk Green garlic, sliced thin
- 2 Tbsp. parsley, minced
- 1/4 C tahini
Method
1. Preheat oven to 400°F.
2. Toss potatoes with olive oil, salt, pepper, and green garlic. Spread in a single layer on a baking sheet.
3. Roast for 45 minutes to 1 hour, flipping 2–3 times for even browning.
4. Once golden and crisp, remove from oven and toss immediately with parsley and tahini while still warm.
To Serve:
Plate the miso-glazed salmon atop a bed of green garlic tahini potatoes.
