INGREDIENTS

Ginger Miso Marinade:

1 tablespoon olive oil

1 tablespoon toasted sesame oil

1/4 cup Mirin

2 tablespoons miso paste

1 tablespoon brown sugar, honey or maple

1 teaspoon grated ginger

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2 x 4-6 ounces pieces of salmon ( or black cod or sea bass)

pinch salt and pepper

1 teaspoon orange zest- optional

1 cup fresh shelled spring peas ( or sub shelled edamame)

2 cups fresh snow or snap peas

INSTRUCTIONS

Preheat oven to 400F

Place marinade ingredients in a very small sauce pan over med-low heat on the stove.  Warm gently, whisking until smooth. Remove from heat. ( You don’t want this to cook, just  to gently warm to help incorporate the miso.)

On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on both sides. Season with salt and pepper and a little fresh orange zest.

Drizzle the remaining marinade over the peas and give a quick toss.

Bake 10-15, or until desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter.

Divide both peas among two bowls, top each with a piece of salmon.

Garnish with scallions & sesame seeds.