Recipes Ingredients Seafood Recipes Salmon Recipes Miso Salmon with Asparagus and Carrots Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Servings: 4 A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous. Ingredients 1 cup couscous Kosher salt and freshly ground pepper 2 ½ teaspoons finely grated ginger (from a peeled 1-inch piece) 1 ½ teaspoons finely grated lemon zest, plus wedges for serving 2 tablespoons unsalted butter 1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced 4 carrots, peeled and cut on the bias into ½-inch pieces (1 ½ cups) 2 tablespoons white or yellow miso 4 boneless, skinless salmon fillets (each 1 inch thick) 1 pound asparagus, trimmed Directions Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork. Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes. Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside. Ren Fuller Rate it Print