Sunday, January 11, 2009

Miso-Ginger Glazed Salmon ... by request ...

Last week when I posted my recipe for Wasabi-Sesame Cucumber Salad ... it was an accompaniment to Miso-Ginger Glazed Salmon and I received a request to post that recipe. I am happy to do so and hope you enjoy this very easy classic.

In the case of this recipe, it is really more about having the right ingredients on hand than anything else. So stock up that pantry:))

Miso-Ginger Glazed Salmon
  • 2 6-8oz Pieces Salmon, skin removed, milder flavor works best for this, but whatever salmon you like best ...
  • 1 Tbsp Miso Paste*, sold in Whole Foods and many major grocers
  • 1 Tbsp Ginger Paste, back to my Gourmet Garden** favorites
  • 1 tsp Garlic Paste, Gourmet Garden**
  • 2 Tbsp Rice Wine Vinegar
  • 1 Tbsp Soy Sauce
*Check out this post on how others use Miso Paste. If you thought you shouldn't buy it for just this one recipe, rest assured, there are many ways to use it. I use it for soup and a lot of different asian dishes in general.
**If you have fresh ... by all means crush and use these ... but in about 1/2 to 1/3 the quantities. I use fresh herbs about 40% of the time ... just find these things so handy to make a lot of different things without running to the store daily:)


Mix all the sauce ingredients and marinate the salmon in this mixture for 10-20 minutes, I usually do this while I am prepping the ingredients for the rest of my meal. When you are about 10-12 minutes away from having everything else prepared, turn your oven broiler on high. Place the marinated salmon filets on a baking sheet or glass oven dish. You may want to put some non-stick cooking spray on this, but it isn't required since Salmon is pretty oily, I find that they usually come off fine. Reserve the remaining marinating liquid.

Broil the salmon for 7-8 minutes ... check to see if it is close to your desired doneness. When it is, pour the remaining marinade over the fish and cook to finish.

HINT: If there is still foamy white stuff coming off the Salmon, it probably isn't done yet. I like mine cooked quite through ... so I typically end up with close to the full 12 minutes in the oven with some browning or caramelization on top.

Healthy, fast and easy (if you have Kir's Kitchen pantry items ...) so enjoy!!!

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