Valerie Bertinelli's Sheet-Pan Miso-Glazed Salmon and Radishes

Cook along with Valerie as she whips up a delicious salmon dinner in just 20 minutes! Get the recipe ▶ https://foodtv.com/3AovVlh Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sheet-Pan Miso-Glazed Salmon and Radishes RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 20 min Active: 15 min Yield: 4 servings Ingredients Salmon: 2 teaspoons vegetable oil, plus more for the pan 1/3 cup or sake or mirin 3 tablespoons white miso 1 tablespoon sugar 2 teaspoons sesame oil 2 bunches radishes, halved or quartered, if large Kosher salt Four 6-ounce skinless salmon fillets 2 scallions, thinly sliced on a bias Salad: 2 tablespoons white miso 2 tablespoons rice vinegar 2 tablespoons lime juice 1 tablespoons coconut aminos 1 teaspoon sesame oil 1 teaspoon black sesame seeds 1/4 cup vegetable oil 2 Persian cucumbers, quartered and sliced 5 ounces spring mix Directions For the salmon: Preheat the broiler on high. Line a rimmed baking sheet with foil and brush it lightly with oil. Whisk the sake, miso, sugar and sesame oil in a large, microwave-safe bowl; microwave until just simmering, about 40 seconds. Alternatively, whisk the mixture in a small saucepan over medium-low heat until just simmering, stirring occasionally to combine and to dissolve the sugar and miso. Cool to warm room temperature, whisking occasionally. Toss the radishes with the remaining 2 teaspoons of vegetable oil, a tablespoon of the miso sauce and a pinch of salt. Arrange around the edges of the prepared baking sheet. Coat the salmon in the miso sauce then arrange the fillets in the center of the baking sheet and pour the remaining miso sauce over top. Broil 4 to 6 inches from the element, rotating the pan occasionally, until the radishes are crisp tender and browned and the fish is just cooked through and golden brown in spots, about 6 minutes. To make the salad dressing, whisk the miso and rice vinegar in a large bowl to break up the miso. Next add the lime juice, coconut aminos, sesame oil and sesame seeds. While whisking, drizzle in the vegetable oil. Add the sliced cucumbers and spring mix and toss to coat. To serve, plate some of the salad and top with broiled salmon and radishes. Garnish with the scallions and serve! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #FoodNetwork #SheetPan #MisoGlazedSalmon #Radishes Valerie Bertinelli's Sheet-Pan Miso-Glazed Salmon and Radishes | Food Network https://www.youtube.com/watch?v=V3AOa_Gr17k