Maple & Miso Sheet Pan Salmon with Green Beans

Adapted from cooking.nyt.com

Ingredients

• 4 (6-ounce) skin-on salmon fillets, about 1-inch thick

• pinch of salt

• pinch of pepper

• 4 teaspoons Mount Cabot Maple Maple Syrup

• 1 tablespoon dashi or white miso or whatever ya got in the back of the fridge

• 1 tablespoon rice wine vinegar

• 2 teaspoons soy sauce

• 1 garlic clove, grated

• 1 pound green beans, trimmed

• 2 tablespoons olive oil

• pinch of red-pepper flakes

• ¼ teaspoon toasted sesame oil

• ¼ cup roughly chopped cilantro, both leaves and tender stems

• 4 lime wedges, for serving

• flaky sea salt, for serving

• cooked white rice, for serving

1. Bring the oven to 400º and line a sheet pan with parchment paper or foil.

2. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.

3. In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.

4. In a medium bowl, toss the green beans with the olive oil, red-pepper flakes and sesame oil and season with plenty of salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out around the fillets. Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes.

5. Scatter with cilantro and a good squeeze of lime, flaky sea salt, and serve with rice.