I prepared this for Christmas Eve dinner, it goes together really quickly. I think you may like this method of broiling Salmon filets as I do. The thick, flavorful miso-based spread turns a deliciously deep brown under the broiler while the salmon remains juicy and succulent beneath the coating.
It's very good.
Miso Glazed Salmon
About 4 servings
(Please see my notes at the end of the recipe.)
1 pound of Salmon Filets
(This works best on filets that are not thin)
1 cup Miso (white miso if you have it, I used organic barley miso)
1/2 cup Sake, or dry cocktail sherry
3 Tablespoons Brown Sugar
1 Tablespoon Soy Sauce
1 teaspoon Mirin Vinegar (or unseasoned rice vinegar)
1 to 2 teaspoons Sesame Oil
3 Scallions thinly sliced
Toasted sesame seed to garnish, if desired
In a small bowl blend miso, sake (or cocktail sherry), brown sugar, soy sauce, vinegar until smooth.
Reserve 1/2 cup of marinade/spread and set aside.
Rub salmon with 1/4 to 1/2 teaspoon of sesame oil and place in a shallow non-reactive dish.Pour or spread remaining sauce over the salmon and place in the refrigerator for 1 to 2 hours, or up to 6 to 8 hours.*
Pre-heat oven broiler. Add salmon skin side down in the broiler and brush or spoon the reserved marinade onto the salmon.
Broil for 7-8 minutes,or until fish filet is no longer opaque looking (insert knife tip into thickest part and peek to check.) The salmon should have a dark glaze on the top.
Remove from oven, plate up and garnish with sliced scallions and sesame seeds, if using.
It's very good served with Coconut Rice and a simple green vegetable or salad.
Bass or Cod filets can be substituted for the salmon
* Note: I have made this without marinating at all, just mixed the marinade/spread and coated the fish as described and broiled immediately. It is perfectly acceptable and delicious.
Also, the filets I usually buy are about 6 ounces each. I halve the marinade recipe amounts for two filets (12 ounces total) and it is plenty!
I served it with toasted Coconut Rice, and coarsely shredded zucchini, quickly sauteed in a little olive oil and a bit of minced garlic & a sprinkle of salt, then drizzled with a little lemon juice upon plating.