I found this recipe snooping around on Chow.com. I was looking for dinner inspiration and after seeing how simple this recipe was I bought some Sockeye Salmon and green onion from the New Pioneer Co-op and headed home to get started. I already had most of the ingredients the recipe asks for so it was a quick store trip.
Green onions are always a welcome addition to many asian based glazes/marinades.
Whisking the miso glaze
The finished product!
Steaming salmon straight out of the oven
You can always add more glaze after the Salmon is done with the reserve the recipe tells you to put aside. I left the amount of glaze I started with the same and added more diced green onion and sesame seeds.
The salmon took about 10 min. to cook in the oven on broil.
I served it with white rice and sauteed spinach for some greens.
This recipe was quick and simple. The glaze was about five ingredients and the cooking took about 10-15 minutes.
Here is the recipe if you want to attempt it:
- Vegetable oil, for coating the aluminum foil
- 1/2 cup mirin
- 1/2 cup red miso paste
- 1/4 cup packed light brown sugar
- 1/4 cup soy sauce
- 2 tablespoons peeled and grated fresh ginger (from about a 2-inch piece)
- 1 salmon side (about 3 1/2 pounds), skin on and pin bones removed
- 2 medium scallions, thinly sliced (white and light green parts only)
- 2 teaspoons white sesame seeds, toasted
- Heat the oven to broil and arrange a rack in the middle. Line a large rimmed baking sheet with foil and coat with vegetable oil; set aside.
- Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve 1/3 cup of the miso mixture in a small bowl; set aside.
- Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down. Using a sharp knife, score the salmon with parallel 1/4-inch-deep diagonal cuts spaced 2 inches apart.Brush the salmon with all of the reserved 1/3 cup miso mixture. (If the side of salmon is longer than the baking sheet, tuck the tail end of the fish under itself after the miso mixture has been applied.) Cover with plastic wrap and refrigerate for 30 minutes.
- Set a small fine-mesh strainer over a small bowl and strain the remaining miso mixture. Discard the solids and set the strained sauce aside.
- Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.
- Remove from the oven, transfer to a serving platter, and sprinkle with the scallions and sesame seeds. Serve immediately, passing the strained sauce.
**Special considerations: I used two fillets of Sockeye Salmon instead of a side of salmon but the glaze was still the perfect amount. There were no pin bones so I didn't have to worry about that. I only had sweet white miso so I used that instead of Red Miso, there was no noticeable difference. I thought I had some Mirin but I was and used 1 Tablespoon of Rice Vinegar instead. I also did not bother straining the remaining miso glaze.
I basically used what I had in my kitchen to prepare the Salmon. I only had to buy green onion to complete the recipe. The salmon turned out perfectly moist and the glaze was sweet enough without being overpowering. I had some leftover miso glaze so I am marinating pieces of cod overnight to use up the rest of it.
Thanks Chow.com recipes!!!