- Prep time:
- 20 minutes, plus 30 minutes marinating
- Cook time:
- 8–10 minutes
- 4 servings
2 out of 5
High-heat cooking seals in the moisture of the fish in this sweet and savory salmon dish.
- ¼ cup red miso
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 4 tablespoons minced pineapple
- 2 tablespoons minced ginger
- ¼ teaspoon sesame oil
- 4 skinless salmon fillets (6-8 ounces each)
- 4 tablespoons olive oil
- 5 cloves garlic, sliced thin
- ½ pineapple, medium diced
- 4 small heads Romanesco, cut into florets
- 2 red jalapeños, sliced into thin rings
- ½ cup toasted slivered almonds
- Salt and pepper, to taste
For the salmon, mix together the miso, soy sauce, honey, minced pineapple (with any accumulated juice), ginger and sesame oil in a work bowl. Place salmon fillets in a shallow dish and pour miso marinade over the top. Make sure the fish is evenly coated and marinate for 30 minutes.
Heat oven to 450°F.
Place salmon on a lined baking sheet, making sure that each piece has a thin coating of marinade over the top. Roast for 7–9 minutes until the exterior of the fish is well caramelized.
While the fish is cooking, prepare the Romanescao. Heat olive oil in a large oven-safe sauté pan. Add garlic and sauté until it just begins to brown. Add diced pineapple and cook until caramelized. Add Romanesco and jalapeños and toss with the other ingredients. Place the sauté pan into the oven and roast until the Romanesco begins to brown, 5–7 minutes. Remove from oven, toss with the almonds and adjust seasoning with salt and pepper.