Hello SHAPE readers!
I am so excited to be joining the SHAPE team to share ideas and recipes for healthy living with a fantastic following of strong, smart, and beautiful women.
I decided to launch this column with one of my favorite recipes, miso salmon with corn and mushrooms. This is a vibrant, trendy dish that comes together beautifully and is deceptively easy. Additionally, cooking it under your broiler leaves you free to do other things, such as make a fun fresh spring tea or a dessert to serve. Buy the best quality salmon you can afford (wild is the tastiest and has a gorgeous color), and feel free to substitute any mixed mushrooms you can find. Summer will yield the sweetest juiciest corn, but you can easily substitute frozen if you must.
Eat heathfully, beautifully, and flavorfully,
Check out the video below to see a demonstration or scroll down to get the full recipe and nutrition score.
Broiled Salmon with Corn, Shitake Mushrooms, and Miso dressing
4 skinless, boneless center-cut salmon filets
1 cup white miso
1/4 cup mirin
1/4 cup sake
2 tablespoons brown sugar
2 tablespoons dark sesame oil
2 tablespoons canola or vegetable oil
1 pound shiitake mushrooms, trimmed and cut into 1/4-inch thick slices
3 cups corn kernels, fresh or frozen
2 scallions, thinly sliced
Spring onion, sliced, for garnish
Red chili flakes, for garnish
1. Wash and pat salmon dry with paper towels. Place in a shallow dish and set aside.
2. In a medium bowl, whisk together miso, mirin, sake, brown sugar, and sesame oil. Reserve 5 tablespoons of the mixture, cover, and refrigerate. Pour remaining mixture over salmon, cover, and let marinate in the refrigerator for at least 3 hours or up to overnight.
3. In a large nonstick pan, heat canola oil. Sauté mushrooms until wilted, about 2 minutes. Add corn and sauté another 4 minutes until cooked. Toss in scallions and reserved miso sauce. Mix gently to warm through and set aside, keeping warm.
4. Preheat the broiler. Remove salmon from marinade and shake off any excess. Place filets in a single layer in a foil-lined sheetpan and set under the broiler. Cook until slightly opaque in the center and slightly caramelized around the edges, about 8 to 10 minutes. Divide corn and shiitake mushroom mixture among four plates and top each with a piece of salmon. Garnish with sliced scallions and chili flakes.
Nutrition score per serving: 622 calories, 23.5g fat (4.6g saturated), 70g carbs, 41g protein, 9.5g fiber, 21g sugars