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Broiled Salmon with Miso Glaze for Two

From: EatingWell

Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or chicken, tofu, pork chops, etc.). These versatile ingredients last for months in the refrigerator and add incomparable flavor.

Servings: 2 servings
Prep: 15 mins
Total: 25 mins
Rated : 
 by 2 people
Ingredients
1 tablespoon  miso, preferably white (see Note)
1 tablespoon  mirin, (see Note)
1 1/2 teaspoons  reduced-sodium soy sauce
1 1/2 teaspoons  minced fresh ginger
  Hot pepper sauce, to taste
8 ounces  center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
1 tablespoon  thinly sliced scallions
1 tablespoon  chopped fresh cilantro
1 1/2 teaspoons  toasted sesame seeds, (see Tip)
Directions
1. Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.
2. Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth.
3. Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with scallions, cilantro and sesame seeds.
Ingredient notes:
Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.
Tips:
Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Nutrition Facts
Calories 214, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 62 mg, Sodium 421 mg, Carbohydrate 7 g, Fiber 1 g, Protein 24 g, Potassium 603 mg. Exchanges: Other Carbohydrate 0.5,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet


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paula122801 wrote:

I made this last night and it turned out fantastic. It's definitely going into my "keeper" recipes. The miso was a little hard to find - it was in the refrigerated section by the produce. I had to buy way more than I needed and it was about $5.50 but I'll try to find more recipes to use it up. I served with with coconut ginger rice and some sugar snap peas that I stir-fried in a tsp of oil and salt and pepper.

2/26/2010 01:14:45 PM Report Abuse

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