PLAN NO. 1

DAY 1: RECIPE

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Sheet-pan salmon with mushrooms, sweet potato, and a miso bok choy salad

Yield: 4

Overview: Roast the mushrooms and potatoes, make a vinaigrette, chop a salad, and roast the salmon.

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Ingredients

For the miso vinaigrette

• 2 tablespoons miso
• ¼ cup rice wine vinegar
• ¼ cup extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 garlic clove, finely chopped or grated

For the salmon, mushrooms, and potato

• **2 lbs salmon, bones and skin removed, cut into 8 portions
• 1 lb maitake mushrooms, bottom ½ inch removed and the mushrooms cut into bite-size pieces
• 2 lb purple sweet potatoes or yams, peeled and cut into ¼ inch half moons
• 1 tablespoon extra virgin olive oil

For the salad

• 1 lb cucumber, thinly sliced into ⅛-¼ inch thick slices
• 1 head fennel, thinly sliced into ⅛-¼ inch thick slices
• 1 lb baby bok choy, roughly chopped into ½ inch pieces
• furikake (see tip)

Instructions

1. Preheat the oven. 400°F with the fan on.
2. Make the vinaigrette. Whisk together all of the vinaigrette ingredients in a bowl.
3. Roast the mushrooms and potatoes. Line a sheet pan with parchment paper. Add the mushrooms and sweet potatoes, drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and toss together. Roast for 15-20 minutes, until the veggies are a bit crispy. Taste to see if they’re done. Transfer the veggies to a plate. Keep the same tray and parchment to cook the salmon.
4. Chop salad veggies. Wash and thinly slice your fennel, cucumber, and bok choy.
5. Roast the salmon. Reduce the oven temperature to 300°F and turn the fan off. Sprinkle the salmon with salt and pepper and roast it. Check the internal temperature of the salmon after 6 minutes. We recommend medium rare, an internal temperature of 120°F. It will be well done at 145°F. Keep in mind, the longer you cook it, the drier it will be.
6. Plate. To serve, dress the salad veggies with the vinaigrette and pile on a plate. Top with the mushrooms, potatoes, salmon, an extra drizzle of the vinaigrette, and a sprinkle of furikake.

Tip

Furikake is a savoury and crunchy Japanese condiment that is great on rice, salads, and popcorn. You can substitute sesame seeds and/or crumbled nori seaweed if you cannot find furikake at your market.

Note

 **If you’re skipping Day 2: Leftovers, reduce the quantity of this ingredient by half**

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DAY 2: LEFTOVERS

Salmon tartine with kewpie mayo, furikake, and arugula

Overview: Mix and season the salmon salad, toast sourdough bread, and load up your toast.

Place your leftover salmon in a small mixing bowl and flake it apart with a fork. Add a few spoonfuls of mayo (we like Kewpie), a spoonful of capers, a couple finely chopped dill pickles, and lots of freshly cracked black pepper. Stir the salmon mixture and taste it, adding more mayo, salt, or pepper if necessary. Toast your bread (sourdough or Japanese milk bread would be our choice). Spread the salmon mixture on the toast. Top with a sprinkle of furikake and chopped arugula (or whatever herbs or greens you have on hand). Serve as is or with miso soup (recipe below).

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SHOPPING LIST

Day 1 & 2 - PDF / Email

Day 1 only - PDF / Email

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OTHER RECIPES

What to do with the tub of miso in your fridge? Make miso soup!

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