Miso and Poppy Seed Salmon With Rustic Sweet Potato

Name: Miso and Poppy Seed Salmon With Rustic Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces white miso; 2 tablespoons caster sugar; 2 tablespoons mirin; 2 tablespoons sake; 14 ounces salmon fillets; 2 large sweet potatoes; 2 lemons; 2 ounces olive oil; 2 tablespoons poppy seeds; salt and pepper; 3 12 ounces baby spinach leaves; extra virgin olive oil, for drizzling

Servings: persons

7 ounces white miso
2 tablespoons caster sugar
2 tablespoons mirin
2 tablespoons sake
14 ounces salmon fillets
2 large sweet potatoes
2 lemons
2 ounces olive oil
2 tablespoons poppy seeds
salt and pepper
3 12 ounces baby spinach leaves
extra virgin olive oil, for drizzling

1
Pour the miso paste, castor sugar, mirin and sake in a saucepan over medium heat and stir constantly until the ingredients have all melted.
2
Set aside to cool.
3
Cut the salmon into 3/4 inch cubes and place in a non-reactive dish.
4
Pour the cooled miso mixture over the fish and marinate in the fridge for 2 days.
5
On the day of serving, preheat the oven to 480F Cut the sweet potatoes into 3/4 inch cubes and place on a baking tray.
6
Squeeze the juice from the two lemons (reserve the lemon skins)and mix it with the 2 oz.
7
olive oil, poppy seeds and some salt and pepper.
8
Pour this dressing over the sweet potatoes, then for extra flavour, add the lemon skins to the baking tray.
9
Roast for 25-30 minutes or until the potatoes are cooked through.
10
While the potatoes are roasting, take the salmon from the fridge and remove it from the marinade.
11
Line another baking tray with greaseproof paper and place the fish on it.
12
When the potatoes have cooked for 20 minutes, place the fish in the oven and reduce oven heat to 425F and continue cooking for approximately 10 more minutes or until salmon is done.
13
Divide the spinach among 4 serving bowls or a serving platter.
14
When the potatoes and salmon are cooked, remove from the oven and place on top of spinach.
15
Drizzle each bowl with some of the extra virgin olive oil, and season with salt and pepper to taste.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces white miso, 2 tablespoons caster sugar, 2 tablespoons mirin, 2 tablespoons sake, and more.

Yes, Miso and Poppy Seed Salmon With Rustic Sweet Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso and Poppy Seed Salmon With Rustic Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions