A question you may have answered before: What do you recommend for mixed-protein houses? As in, I want to make this with salmon, husband wants it with chicken? Just basically do both versions of the recipe on one baking sheet? Husband eats no seafood and it is a major bummer.
use boneless skinless chicken breasts or thighs and marinate the same way, but roast at 425°F for about 20 minutes, or until 160°F internally (the temp will continue to rise to get to 165°F). When it comes time to add the snap peas, REMOVE THE CHICKEN, AND ADD THE SALMON, skin side UP. the salmon skin might burn a tiny bit, that's ok if it does, it'll protect the salmon from drying out. broil for 4 to 6 minutes depending on how well done you like it.
I cooked this tonight- with chicken. I don’t like fish with a silent L. 😀 it was delicious! And running everything under the broiler gave the chicken a nice color. Yum! I will definitely make this again. Thanks!
Can’t wait to try this tomorrow night! If I have a 1lb filet of salmon, do I need to adjust cook time/instructions? Or should I just cut it up into separate 3 separate filets? Thanks!
Don’t cut it up! We actually push the filets together to pretend it’s one giant filet, since that will Cook nice and slow and perfectly! Cook as written, just use that meat thermometer!
SO GOOD!!! My mom who hates (!!) salmon had two servings!! Loved it. Can't wait to make it again and can't wait to make more of the marinade to use on other dishes!
It’s such a good way to prepare it for salmon haters!!!! I can’t quite put my finger on why, but I think it might be because it doesn’t have a strong fishy smell?! So glad she loved!!
Hello! If I'm using frozen cauliflower rice, do I throw it in the marinade straight from the freezer or does it have to thaw. And if the later, how do you recommend thawing? Thank you!
This dinner was delicious! I accidentally ordered salmon in my Butcher Box order twice and we are not a big fish family 😬 My husband was not thrilled. But this redeemed me! We both loved it and I loved how it all cooked on ONE pan and used ONE bowl. This miso-maple marinade was a great flavor and the broiling step for the snap peas gave it a great texture. For sure a repeat! The kids even ate a few bites which felt like a win. I cooked the fish to 145 this time since it was a new dish, but I’ll go 125 next time.
Also as a note - I tried finding miso for a previous Kitchen Table recipe and could not locate it in the refrigerated section - turns out our store kept it in the international aisle (not refrigerated 😬😬) but after opening it, I keep it in the fridge and no one has gotten sick yet! Just an FYI in case you can’t find it.
OMG hot tip on the miso!! i had no idea it could be sold from the shelf! great to know.
i am so glad y'all loved the fish even as non-fish lovers. the slow-roasting pretty much prevents your kitchen from smelling fishy, and since our smell and taste senses are so intertwined, i think it really helps people who don't LOVE fish like it more!!!
I legit had <50% of the original ingredients recipe and this still turned out incredible because of the guidance in the swaps section 🙌🏼 So clutch. Thank you so so much! Can’t wait for next week’s recipe!
What adjustments need to be made for frozen snap peas? Or should I just do a different green veggie from the sub suggestions? My grocery store doesn't have any fresh ones listed as available for delivery...
They should actually defrost nicely under the broiler... coat with oil the same way, then they will probably take 3-4 minutes longer to cook from frozen! OR... yes... use green beans or asparagus!
A question you may have answered before: What do you recommend for mixed-protein houses? As in, I want to make this with salmon, husband wants it with chicken? Just basically do both versions of the recipe on one baking sheet? Husband eats no seafood and it is a major bummer.
love this q.
use boneless skinless chicken breasts or thighs and marinate the same way, but roast at 425°F for about 20 minutes, or until 160°F internally (the temp will continue to rise to get to 165°F). When it comes time to add the snap peas, REMOVE THE CHICKEN, AND ADD THE SALMON, skin side UP. the salmon skin might burn a tiny bit, that's ok if it does, it'll protect the salmon from drying out. broil for 4 to 6 minutes depending on how well done you like it.
I cooked this tonight- with chicken. I don’t like fish with a silent L. 😀 it was delicious! And running everything under the broiler gave the chicken a nice color. Yum! I will definitely make this again. Thanks!
hahaha. i love cooking chicken under the broiler like this! it's like a reverse grill! so glad you loved it <3<3
Do you think I could slow roast a whole salmon for a group using the method from the salmon and leek sheet pan recipe?
Face palm! I forgot this one was slow roasting after all!!
yes but you can absolutely do a whole salmon instead of filets! just add a few minutes!
Can you use red miso instead? Would you use the same amount or different?
Yes! Use the same amount. It’s a bit stronger but I like it!!
Thank you!!
Can’t wait to try this tomorrow night! If I have a 1lb filet of salmon, do I need to adjust cook time/instructions? Or should I just cut it up into separate 3 separate filets? Thanks!
Don’t cut it up! We actually push the filets together to pretend it’s one giant filet, since that will Cook nice and slow and perfectly! Cook as written, just use that meat thermometer!
Did you use fresh snap peas or frozen?
Fresh! If you can’t find them, use one of the other options versus using frozen. Green beans or haricots vert are excellent!
SO GOOD!!! My mom who hates (!!) salmon had two servings!! Loved it. Can't wait to make it again and can't wait to make more of the marinade to use on other dishes!
It’s such a good way to prepare it for salmon haters!!!! I can’t quite put my finger on why, but I think it might be because it doesn’t have a strong fishy smell?! So glad she loved!!
Love this recipe! It's so great to learn such a tasty way to cook cauliflower rice in the oven!
right??? i never want to cook it in a skillet again!
Hello! If I'm using frozen cauliflower rice, do I throw it in the marinade straight from the freezer or does it have to thaw. And if the later, how do you recommend thawing? Thank you!
Straight from frozen!
This dinner was delicious! I accidentally ordered salmon in my Butcher Box order twice and we are not a big fish family 😬 My husband was not thrilled. But this redeemed me! We both loved it and I loved how it all cooked on ONE pan and used ONE bowl. This miso-maple marinade was a great flavor and the broiling step for the snap peas gave it a great texture. For sure a repeat! The kids even ate a few bites which felt like a win. I cooked the fish to 145 this time since it was a new dish, but I’ll go 125 next time.
Also as a note - I tried finding miso for a previous Kitchen Table recipe and could not locate it in the refrigerated section - turns out our store kept it in the international aisle (not refrigerated 😬😬) but after opening it, I keep it in the fridge and no one has gotten sick yet! Just an FYI in case you can’t find it.
OMG hot tip on the miso!! i had no idea it could be sold from the shelf! great to know.
i am so glad y'all loved the fish even as non-fish lovers. the slow-roasting pretty much prevents your kitchen from smelling fishy, and since our smell and taste senses are so intertwined, i think it really helps people who don't LOVE fish like it more!!!
thanks again for the miso tip! xoxo
I legit had <50% of the original ingredients recipe and this still turned out incredible because of the guidance in the swaps section 🙌🏼 So clutch. Thank you so so much! Can’t wait for next week’s recipe!
That is such a big part of what I want this non-cookbook to teach people! How to use their pantries to make it work. Love this!!!!!
Deeeeeelicious! One of my faves to date! The flavors are divine and it’s so easy, gold star Caro ⭐️
What adjustments need to be made for frozen snap peas? Or should I just do a different green veggie from the sub suggestions? My grocery store doesn't have any fresh ones listed as available for delivery...
They should actually defrost nicely under the broiler... coat with oil the same way, then they will probably take 3-4 minutes longer to cook from frozen! OR... yes... use green beans or asparagus!
Where will I find miso in the grocery store?
Refrigerator aisle, by the tofu usually!
What’s your thoughts on frozen salmon? Any tricks?
Have you ever subbed Red Miso?? Couldn’t find white or yellow!