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!
I was expecting not to like this after reading the reviews. I even considered changing course and making something else but I was just so exhausted and this looked so easy I went ahead and made it. I'm so glad I did. We loved it. And, bonus, it was 90% hands off. It was shockingly easy, which I really appreciated tonight. I loved this method of cooking carrots and salmon and will make this again!0 Helpful
Husband liked it. The rest of us were so-so. It was quite salty and the flavors not as good as I had hoped. I did like the carrots however.0 Helpful
The miso didn't add as much flavor as I expected; miso was great in the ramen noodle dish! I did learn a great way to chop and steam/roast my carrots! Will definitely use this technique again0 Helpful
Couscous was a little bland, next time I'll add walnuts and raisins!0 Helpful
I didn't have Miso so I used tahini paste as a substitute, it turned out alright.0 Helpful
pretty heavy with the miso butter0 Helpful