Simple, delicious and on the table in just 20 minutes. Those are just some of the things I love about this recipe for Maple Miso Salmon with Sweet & Spicy Cucumbers, that I developed for Maple Grove Farms.
Add to the facts that it’s healthy and clean-up is easy, this may be one of my favorite dinners.
Maple Miso Salmon is easy enough for busy weeknights, but impressive and foolproof if you’re entertaining. The salmon and cucumbers can be prepped ahead of time. Just pop the salmon in the oven, it takes about 10 minutes, just before serving.
- 5 tablespoons Maple Grove Farms Pure Maple Syrup, divided
- 3 tablespoons miso paste*
- 3 tablespoons rice wine vinegar, divided
- 4 salmon fillets, about 5 ounces each
- 3 cups thinly sliced cucumber
- 1 small red onion, thinly sliced
- 1 tablespoon sesame seeds (optional)
- ½ teaspoon crushed red pepper
- 3 chopped green onions (optional)
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Preheat oven to 425 degrees. Combine 3 tablespoons Maple Grove Farms Pure Maple Syrup, miso paste and 1 tablespoon vinegar in a bowl and stir until smooth.
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Arrange salmon on baking sheet. Season with salt and pepper. Top with Maple mixture. Bake 10 minutes or until salmon is desired doneness.
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Meanwhile, combine remaining Maple Syrup and vinegar and toss with cucumber and onion. Stir in sesame seeds and crushed red pepper. Serve salmon over cucumbers and garnish with sesame seeds and green onions.
*If you're following a gluten free diet, check the ingredients on your miso paste to be sure it's gluten free.
Tip: Use parchment paper to line the baking sheet for easy clean up.
