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Miso Glazed Salmon
Prep: 35 minutes
Cook: 10 minutes
Red miso is stronger tasting than white miso. You can use either, but if using white miso, you may want to use a little more than if using red miso.
INGREDIENTS:
2 Tbsp red miso or 3 Tbsp white miso
2 Tbsp mirin
2 Tbsp sugar (less or more to taste)
2 teaspoons low sodium soya sauce or tamari
1 Tbsp minced ginger
4 6-ounce skinless salmon fillets
METHOD:
1 Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste.
2 Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight.
3 Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.
Serve with rice and stir-fried vegetables.
Yield: Serves 4.
NUTRITION:
Nutrition Per Serving: 252 calories; 10 g fat (2 g sat, 3 g mono); 78 mg cholesterol; 7 g carbohydrates; 30 g protein; 1 g fiber; 432 mg sodium; 730 mg potassium.
Nutrition Bonus: 730 mg potassium (37% daily value). Salmon is also a delicious way to get omega-3s.
1/2 Carbohydrate Serving
Exchanges: 3 lean meat
TIPS & NOTES:
Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.
3 comments:
A father, son and a trout pond. An iconic right of passage and image of skipping out of work and school to leave with you as summer ends and classes begin...
My Fathers First Language : Fish
Derek, as you may remember, my dad doesn't just fish, he speaks fish, inevitably I would learn to cook, and eventually prepare fish in many many ways, but it was smoked fish where i really learned about the importance of the marinading (pre-cooking) process. Aside from experimenting with everything from maple syrup, to seasalts, or expensive Tamari, using quality wines to just fermenting good grapes at home (like souring bread - btw such a simple process made a such a great tasting "wine"), eventually I would include miso as a part of the process.
Someone Other Than My Dad Who Dreams Of Fish:
I was fortunate enough to spend time around a kitchen where many Japanese / Macrobiotic style meals were made, the philosophy and science behind food and food preparation and how it influences us is unbelievable... here is an inspiring primer for a great documentary on very successful, really old man - a relaxing watch full of wisdom (I watched with my seven year old son - let him start life knowing where it is going) on netflix: a must see for any cook or consumer
Jiro Dreams of Sushi
Anyway, an appreciation and respect of food and it's preparation as an important part of daily living was not lost in my friends kitchen, here I encountered Tofu Miso Cheesecake in it's simplest form...summary - slap a thick coating (1/2 inch) of Genami Miso on a brick of tofu and let stand for a long time - (basic recipe below). Long Story short, miso found its way into the process of smoking fish....
Applause and the continued request for more from the most discerning palates I knew, I appreciated miso even more, and began to look into it further.
Some Info on Miso
Wiki on Miso
The secret healing benefits of miso - Here's why this fermented food is a nutritional powerhouse
Tip I was given - Don't kill the Miso - Miso is a living food, when making soup I was told to turn off the heat before adding the miso, and as I was instructed - to take a cup of hot broth and stir in the miso and then pour the cup into the rest of the pot to
While my favorites are genamai and mugi, I haven't found a miso I didnt like. Mitoku and Eden are quality brands I enjoy, available in many health food stores, (both companies also make a really good Tamari), and Tradition Miso is a local company (Pickering) whose owners you can read about (and gain an appreciation for) in the Star here.
Summary - Well prepared, great tasting food that satisfies hunger and fuels our purpose = successful in life.
Miso Tofu Cake / Pickled Tofu
One pound cake of firm tofu
Half pound miso
Cover fresh raw tofu block with miso,
cover in bowl
Leave it for 6 - 12 hours. scrape off miso just before serving (can be saved for future)
Serve in any way - brick, cubes, blend it
Finally one of my Favorites:
Miso Gravy - many variations - thanks to the Star again
Thanks for the amazing feedback Jay.. Greatly appreciated!!
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