Miso Maple–Glazed Salmon

Name: Miso Maple–Glazed Salmon with Sweet Potato Jumble
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Sweet Potatoes; 1 unit Zucchini; 1 unit Red Bell Pepper; 1 unit Red Onion; 10 ounce Skin-on Salmon; 1 unit Miso Sauce Concentrate; 2 tablespoon Maple Syrup; Salt; Pepper; 2 teaspoon Cooking Oil; 1 tablespoon Butter

with Sweet Potato Jumble

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PB&J, ham and pineapple, fries and milkshakes... these are some of our favorite sweet-salty combos and we’re adding miso and maple syrup to that “swalty” list. Here, we top juicy salmon with a miso maple glaze and, since we think you’ll like it so much, there’s extra to drizzle over the accompanying jumble of roasted sweet potato, zucchini, bell pepper, and onion. #glazefordays

Tags:

Calorie Smart

•Carb Smart

•Protein Smart

Allergens:

Fish

•Soy

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Sweet Potatoes

1 unit

Zucchini

1 unit

Red Bell Pepper

1 unit

Red Onion

10 ounce

Skin-on Salmon

(Contains: Fish)

1 unit

Miso Sauce Concentrate

(Contains: Soy)

2 tablespoon

Maple Syrup

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories630 kcal

Fat34 g

Saturated Fat9 g

Carbohydrate45 g

Sugar21 g

Dietary Fiber5 g

Protein34 g

Cholesterol90 mg

Sodium320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

PDF

• Adjust rack to middle position and preheat oven to 425 degrees (middle and top positions for 4 servings). Wash and dry produce. • Peel and slice sweet potato into ½-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.

• Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil (for 4 servings, use 2 baking sheets; roast on top and middle racks). Season generously with salt and pepper. • Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

• Meanwhile, pat salmon* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. • Turn off heat; transfer to a plate. Reserve pan.

• Heat same pan over medium-high heat. Add miso sauce concentrate, maple syrup, ¼ cup water (1⁄3 cup for 4 servings), and a pinch of salt. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. • Divide sweet potato jumble and salmon between plates. Spoon glaze over salmon; drizzle any remaining glaze over sweet potato jumble and serve.

Salmon is fully cooked when internal temperature reaches 145º.