Salmon is famously heart-healthy, which makes it a popular choice for a seafood meal. The average American consumes more than three pounds a year of the fatty fish, according to the National Fisheries Institute.
Who can blame us? Not only is salmon a source of complete protein, but it’s also chock full of omega-3 fatty acids—“healthy” fats that have been shown to do the body good by reducing inflammation and lowering blood pressure.
The firm-fleshed fish is also pretty easy to find in most grocery stores (both fresh and flash-frozen), and can be cooked in so many different and exciting ways—you can pan-fry, roast, grill, or poach the rosy-hued fillets, and also turn them into fish cakes—that it never gets boring for the adventurous cook.
In this recipe, we build a meal around chopped dates, the classic, ancient superfood featured in “Hot Date! Sweet & Savory Recipes Celebrating the Date” by Rawaan Alkhatib (Chronicle Books, $35).
Dates—a tropical stone fruit from date palms—are known for their versatility and flavor and are naturally sweet and high in fiber and antioxidants. Here, they provide the base for a tangy-sweet marinade that offers a lovely depth of flavor.
Garlic and Dijon mustard play supporting roles, along with white miso, a paste made from soybeans that have been fermented with a large portion of rice that adds a savory umami.
Between marinating and cooking time, the dish takes only about a half-hour start to finish, and the accompanying asparagus is roasted alongside the fish on a parchment-covered baking sheet. That means dinner is both quick and relatively mess-free.
If you don’t care for asparagus, simply substitute another vegetable such as eggplant or zucchini. You also can swap out the fish—another sweet swimmer like trout works well with the marinade, and so would cod fillets. I didn’t have any malt vinegar so substituted apple cider vinegar.
When choosing salmon, look for fillets that appear moist, with shiny skin. If you can, opt for wild-caught salmon, especially from Alaska. Atlantic salmon is typically available year-round, and has a melt-in-your-mouth texture and a mild flavor.
Miso-Mustard Salmon and Asparagus
PG tested- 4 skin-on salmon fillets, about 6 ounces each
- Kosher salt
- Freshly ground black pepper
- 3 pitted dates, roughly chopped and soaked in 2 tablespoons warm water
- 1 fat garlic clove, minced
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon white miso
- 1 tablespoon malt vinegar
- 1 pound fresh asparagus, woody ends trimmed
- Generously sprinkle salmon fillets all over with salt and pepper.
Pour about half of this marinade on top of the salmon fillets and gently smoosh the fish around until evenly coated.
Let fish marinate in the fridge for 15-30 minutes.
Toss the asparagus spears in the remaining marinade and set aside until ready to cook.
Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
Place salmon fillets , skin-side down, on the prepared baking sheet and surround with the asparagus spread out in a single layer.
Bake until the salmon is just opaque and gently flakes when pressed with a fork, about 15-20 minutes. If the fish or asparagus is looking a little pale and lackluster at this point, turn the broiler on high (stay close, the marinade burns easily) until everything becomes a little more golden.
Serve with grains or greens or both to round out the meal.
