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sunday supper

Glazed salmon and spring veggies become salmon cakes

Miso glazed salmon recipe.

Sally Pasley Vargas for the Boston Globe

Miso glazed salmon recipe.

Salmon cut into fingers, dipped in a miso-maple glaze, then broiled, are tangy, salty, and a little sweet. Serve them with a colorful medley of asparagus, sugar snaps, and red onion. The entire dish can be prepared in half an hour, so there’s plenty of time to enjoy the rest of the day.

Flaked salmon, some of the asparagus mixture, and mashed potatoes form patties for another meal. You can make these fish cakes several hours in advance, then fry them and serve with a salad. Another bright, quick, springlike feast.

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(For glazed salmon, salmon-potato cakes)

1¾ pounds boneless salmon (skin intact)

1 egg

1 red onion

2 bunches asparagus

¾ pound sugar snap peas

4 medium all-purpose potatoes

3 scallions

½ bunch fresh parsley

1 piece (1 inch) fresh ginger

1 lemon

Salt and pepper

¾ cup vegetable oil

1 teaspoon dark sesame oil

2 tablespoons sesame seeds

¼ cup white miso

¼ cup maple syrup

2 tablespoons grainy mustard

½ cup flour

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.
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