Miso and Umami Marinated Salmon with Shishito Peppers

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We love the simplicity of this recipe with its deep flavor and tender texture. This Japanese-inspired salmon can be roasted alongside the vegetables on the same sheet pan for extra flavor and easy clean up. The marinade ingredients used in this dish are great to keep on hand for future recipes. Serve it with rice and blistered shishito peppers for a fast, fresh and nourishing meal.

Serves: 4
Difficulty: easy
Prep time: 15 min
Inactive time: 15-30 min
Cook time: 15 min
Special tools: parchment paper


1/4 c Muso dark aged miso paste (or any dark miso)
3 T mirin (Japanese cooking wine)
2 T tamari sauce
1 T fresh ginger, minced
1 T toasted sesame oil
3 T Heaven and Earth Four Fruit Sauce (or rice wine vinegar)
1 T umami paste pinch salt and pepper
1.5 lb salmon fillet, cut into (4) 6 oz portions
1 Japanese sweet potato, washed, sliced thinly
1 bunch broccolini or broccoli or green beans, rinsed and trimmed

1T+1T vegetable oil
1 c edamame
8 oz shishito peppers
pinch salt and pepper
toasted sesame seeds
green onions, sliced
rice, cooked per package directions


To create the marinade, combine miso, mirin, tamari, ginger, fruit sauce or vinegar, umami paste, salt and pepper and mix well. Place salmon skin-side up in marinade. Chill 15-30 min. Meanwhile, rinse and trim vegetables and preheat oven to 350 degrees. Remove salmon from marinade and place in center of parchment-lined sheet pan, reserving marinade. Toss rinsed and trimmed vegetables in marinade. Arrange around salmon in single layer. Pour marinade over salmon and veggies. Roast until salmon flakes easily and vegetables are softened, 15 min. On the stovetop, heat 1T oil in sauté pan and cook edamame just until softened, approx. 2 min. Remove to serving dish and season with a pinch of salt and pepper. Add 1T oil to pan, along with peppers and cook until blistered on all sides, approx. 4 min. Serve over salmon and vegetables with rice and edamame, garnished with toasted sesame seeds and green onions.