Ingredients:
2 tbsp miso
1 tbsp freshly grated ginger
1 tbsp soy sauce or GF tamari
1 tbsp maple syrup
1 tsp sesame oil
Sesame seeds for garnish
2 tbsp extra virgin olive oil
Salmon filet for 2 people
1 head of broccoli
1-8oz box mushrooms (optional)
1/4 red cabbage, chopped (optional)
Rice paper wrappers
For rice paper wraps – assortment of grated white cabbage, red cabbage, grated carrots and fresh mint/basil
Directions:
This marinade is delicious and can be used to make a sheet pan salmon recipe, just vegetables as a delicious side or step it up a notch and make these beautiful rice paper wraps.
Preheat oven to 400°F.
Place salmon on greased baking sheet and surround with vegetables of your choice (vegetables should not be too crowded). For rice paper wraps, I recommend the broccoli as your vegetable.
Mix together miso, soy, maple syrup, ginger and sesame oil. Spread half over salmon. Mix remaining with 2 tbsp olive oil and spread over vegetables.
Bake for 20 minutes. You can simply enjoy as is or you can use this to make rice paper wraps.
Alternatively, omit the salmon from this recipe and just roast the vegetables (I used broccoli and cabbage, swipe for picture). .
For rice paper wraps, see highlights for detailed instructions.
Make an extra portion of your miso sauce to use for dipping.
Place rice paper wrap in warm water until softened. Remove and place on kitchen towel. Fill with a small amount of salmon, broccoli, cabbage, carrots and mint/basil. Fold up tightly. Enjoy with extra marinade.
Erin Eats 