Cook along with Valerie as she whips up a delicious salmon dinner in just 20 minutes!Get the recipe https://foodtv.com/3AovVlhSubscribe to Food Network http://foodtv.com/YouTubeWelcome 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 RadishesRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 20 minActive: 15 minYield: 4 servingsIngredientsSalmon:2 teaspoons vegetable oil, plus more for the pan1/3 cup or sake or mirin3 tablespoons white miso1 tablespoon sugar2 teaspoons sesame oil2 bunches radishes, halved or quartered, if largeKosher saltFour 6-ounce skinless salmon fillets2 scallions, thinly sliced on a biasSalad:2 tablespoons white miso2 tablespoons rice vinegar2 tablespoons lime juice1 tablespoons coconut aminos1 teaspoon sesame oil1 teaspoon black sesame seeds1/4 cup vegetable oil2 Persian cucumbers, quartered and sliced5 ounces spring mixDirectionsFor 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 #RadishesValerie Bertinelli's Sheet-Pan Miso-Glazed Salmon and Radishes | Food Networkhttps://www.youtube.com/watch?v=V3AOa_Gr17k