Recipe information
Yield
4 Servings
Ingredients
1
tablespoon olive oil plus more for brushing
1
/4 cup good-quality teriyaki sauce
1
/4 cup white miso (fermented soybean paste)
2
scallions, green and white parts separated, finely chopped
4
6-ounce salmon fillets (about 1 1/2-inch thick)
12
ounces sugar snap peas, trimmed, stringed
Kosher salt
Need to make a substitution?
Preparation
Step 1
Arrange racks in upper and lower thirds of oven and preheat to 450°. Brush 2 large rimmed baking sheets with oil. Purée teriyaki sauce, miso, and white parts of scallions in a blender on low speed until smooth. Arrange salmon fillets on a prepared baking sheet. Spread miso mixture over salmon, dividing evenly. Roast salmon on top rack until almost cooked through, about 7 minutes.
Step 2
Meanwhile, toss 1 Tbsp. oil and sugar snap peas on remaining baking sheet and season with salt. Roast peas on bottom rack until crisp-tender, about 3 minutes. Transfer salmon to plates and sprinkle with green parts of scallions. Divide peas among plates.