Michelin-Star Nordic Snack: Miso-Glazed Salmon with Sweet Potato Hash & Crispy Kale

Discover a gourmet Nordic snack recipe featuring succulent miso-glazed salmon, fluffy sweet potato hash, and crispy kale. This Michelin-star inspired dish will elevate your dining experience and delight your senses with its perfect balance of flavors and textures.

Time: Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes

Servings: 4

Difficulty: Advanced

Cuisine: Nordic, Fusion

Allergens

Fish (Salmon), Soy (Soy Sauce)

Ingredients

1. 4 (6 oz) salmon fillets, skin
on 2. 3 large sweet potatoes, peeled and cubed 3. 8 cups kale, stems removed 4. 1/4 cup white miso paste 5. 2 tbsp soy sauce 6. 2 tbsp mirin 7. 1 tbsp brown sugar 8. 2 tbsp olive oil 9. Salt and pepper, to taste

Instructions

Preheat oven to 400°F (205°C). Season salmon fillets with salt and pepper. In a small bowl, combine miso paste, soy sauce, mirin, and brown sugar brush mixture onto the salmon fillets. Place them on a parchment lined baking sheet and bake for 13 minutes or until cooked through.
While the salmon is baking, heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook until tender, about 15 minutes season with salt and pepper to taste.
In another skillet, add kale and cook over medium high heat for 2 3 minutes or until crispy. Season with salt and pepper.

Chef’s Insight

The secret to perfect miso-glazed salmon is ensuring an even coat of the glaze before baking, and cooking it just right so it remains moist and tender inside.

Notes

Feel free to adjust the sweetness of the glaze according to your taste. - If you prefer a crispier crust on the salmon, broil it for an additional 2 minutes after baking.

Substitutions

Salmon: You can substitute the salmon with cod or halibut fillets. - Sweet Potatoes: You can use regular potatoes instead of sweet potatoes.

Alternative Preparations

For a gluten-free version, ensure your soy sauce is labelled as such. - To make this recipe vegan, replace the salmon with tempeh or tofu and use tamari instead of soy sauce.

Alternative Methods

You can also cook the salmon on a grill or cast iron skillet for a different texture.

Best Storage Practice

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through.

Shelf Life

Sweet potatoes: 1-2 weeks in a cool, dark place or the refrigerator - Kale: 1-2 weeks in the refrigerator - Salmon: 2-3 days in the refrigerator, stored in an airtight container

Plating Tips

Use a white plate to emphasize the color of the salmon and sweet potatoes. - Place a generous portion of sweet potato hash at the base of each plate. - Lay two pieces of crispy kale beside the hash. - Carefully place the miso-glazed salmon on top of the hash and garnish with more kale.

Nutrition Facts

Serving Size: 1 fillet, hash, and kale - Calories: 650 kcal - Fat: 25 g - Protein: 45 g - Carbohydrates: 70 g - Fiber: 10 g - Sodium: 900 mg