Roasted Salmon with Lotus Root and Miso Glaze

Instructions

1. 1

   Preheat oven to 400°F. Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Set aside on a plate.

   Tip: Drying the salmon ensures crispy skin during roasting.

2. 2

   Toss lotus root slices with 1.5 tablespoons olive oil, salt, and pepper. Spread on a separate baking sheet in a single layer and roast for 15 minutes until golden and crispy, stirring halfway through.

   Tip: Thinner slices will crisp up faster and create more texture.

3. 3

   While lotus root roasts, whisk together white miso, mirin, sake, honey, ginger, garlic, soy sauce, and sesame oil in a small bowl until smooth and well combined.

   Tip: The miso glaze can be prepared up to 2 hours ahead.

4. 4

   Heat remaining 1.5 tablespoons olive oil in a cast-iron or oven-safe skillet over medium-high heat. Once shimmering, place salmon skin-side up in the pan and sear for 2-3 minutes until skin is crispy.

   Tip: Starting skin-side up prevents the delicate flesh from sticking initially.

5. 5

   Flip salmon skin-side down and brush the top of each fillet generously with the miso glaze, reserving some for finishing.

   Tip: The glaze caramelizes beautifully in the oven's dry heat.

6. 6

   Transfer skillet to the preheated oven and roast salmon for 10-12 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Salmon continues cooking slightly after removal, so avoid overcooking.

7. 7

   Remove skillet from oven and brush salmon once more with remaining glaze. Arrange roasted lotus root chips on serving plates alongside salmon.

   Tip: The second glaze application adds depth of flavor and sheen.

8. 8

   Garnish with sliced scallions and sesame seeds. Drizzle any pan juices over the components and serve immediately while lotus root remains crispy.

   Tip: Serve with steamed rice or a light cucumber salad to complete the meal.