with roasted carrots and couscous
While this is a simple protein and roasted veggies dinner at its core, savory miso-butter gives the entire dish a bold boost of flavor and made it a favorite when it was first featured in March 2014.
- Garlic - 1 clove , crushed
- Butter - 4 Tbsp
- Miso, red or white - 2 Tbsp
- Green onions - 2 stalks , chopped
- Carrots - 2 lbs , peeled and chopped
- Salmon - 1 1/2 lbs
- Lemon - 1 , half juice / half wedges
- Stock, any type - 3/4 cup (sub water)
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous - 3/4 cup
Miso butter - Crush garlic. Take out butter (the portion for the salmon) and bring to room temperature (start other steps while waiting). Using a knife or a fork, mash miso, butter, and garlic together. (Can be done up to 5 days ahead)
Cook couscous - Double if making Wednesday's dinner. Combine stock, salt, and butter (the portion for the couscous) in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 4 days ahead)
Green onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)
Salmon - Rinse and dry. Place into a baking dish.
Heat oven to 425F / 218C.
Toss carrots with half of the miso-butter and spread out onto a sheet pan. Cover tightly with foil and roast for 10 minutes on bottom rack.
Place salmon on a second sheet pan. Spread remaining half of miso-butter over salmon.
Remove foil from carrots and bake them for another 15 to 20 more minutes, until golden brown. Bake salmon at the same time on the top rack. Depending on thickness of the salmon, it should take anywhere between 12 to 18 minutes.
Finish carrots with lemon juice and serve salmon with lemon wedges and chopped green onions. Serve with warmed couscous. (Remember to save half the couscous if you doubled for Wednesday's dinner.) Enjoy!