GRILLED MISO SALMON WITH RICE NOODLES
Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main
Provided by Rick Stein
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
- Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
- Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.
Nutrition Facts : Calories 566 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.6 milligram of sodium
MISO-GINGER MARINATED GRILLED SALMON
Steps:
- Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
- Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams
MISO-GLAZED FISH
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
SAKE AND MISO MARINATED SALMON WITH COCONUT RICE AND BROCCOLINI
This is inspired by the miso-marinated black cod you made famous at the restaurant Nobu, but here, it is easier, more affordable and more accessible by using salmon, which in my opinion, is just as gratifying. Plus, my wife, Sarah, has to eat salmon at least 3 days a week or she will turn to dust...true story, so this is a fun twist on regular broiled salmon.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 13h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
- Preheat the broiler (on low if you have a low and high setting).
- Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
- Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
- Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
- If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
- Preheat the oven to 350 degrees F.
- Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
- Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
- Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.
MISO-GLAZED CEDAR PLANK SALMON
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.
Provided by Eddie Jackson
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.
- Bring the mirin and sake to a boil in a small saucepan over medium-high heat, about 2 minutes. Reduce the heat to medium-low and whisk in the miso and sugar. Cook, stirring occasionally, until there are no lumps and the sugar is dissolved, about 3 minutes. Remove from the heat, let cool to room temperature and stir in the soy sauce and ginger. Pour the mixture over the salmon in a shallow bowl and let marinate in the refrigerator for 30 minutes, flipping halfway through.
- Prepare a grill for medium heat.
- Place the soaked cedar plank in the center of the grill grate. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Remove the salmon filets from the marinade, letting any excess drip off, and put them skin-side down on the plank. Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Discard the plank.
MISO GLAZED SALMON
Steps:
- To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic.
- Preheat grill to medium.
- Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
GRILLED MISO SALMON (PERRICONE)
Make and share this Grilled Miso Salmon (Perricone) recipe from Food.com.
Provided by GoldsmithLissa
Categories Easy
Time 5h5m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in small bowl.
- Pour over fish in shallow dish.
- Cover, regrigerate, and marinate for 2 to 4 hours.
- Grill, Bake or broil.
- Garnish with cilantro and sesame.
Nutrition Facts : Calories 243, Fat 6.4, SaturatedFat 1, Cholesterol 88.4, Sodium 2954, Carbohydrate 5.1, Fiber 0.7, Sugar 1, Protein 39.6
More about "grilled miso salmon perricone food"
20 GRILLED SALMON RECIPES YOU’LL MAKE ALL THE …
From foodnetwork.com
Author By
MISO SALMON RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
GRILLED SALMON SALAD WITH MISO DRESSING
From metro.ca
MISO SALMON 味噌サーモン • JUST ONE COOKBOOK
From justonecookbook.com
4.8/5 (515)Calories 308 per servingCategory Main Course
- Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30-60 minutes. This is a lightly seasoned miso fish (not miso-marinated fish like Black Cod), so I don’t recommend marinating longer than 1 hour as miso is quite salty.
- Line a baking sheet with parchment paper for baking and foil for broiling. As miso gets burnt easily, remove excess marinade completely from the salmon and place it on the foil/parchment paper.
MISO-GINGER MARINATED GRILLED SALMON RECIPE - FOOD …
From foodnetwork.com
Author Bobby FlaySteps 2Difficulty Easy
HERBY MISO GRILLED SALMON SKEWERS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 7Difficulty Easy
JAPANESE MISO SALMON (BARBECUE OR BAKE) | RECIPETIN EATS
From recipetineats.com
GRILLED SALMON WITH MISO RECIPE - FOOD.COM
From food.com
GRILLED MISO SALMON WITH ROASTED PEANUTS AND GINGER
From ricardocuisine.com
GRILLED SALMON SALAD WITH MISO VINAIGRETTE RECIPE - KATHY GUNST
From foodandwine.com
MISO GRILLED SALMON RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
BEST MISO GLAZED SALMON RECIPE - HOW TO MAKE MISO GLAZED …
From delish.com
MISO-MARINATED GRILLED SALMON - THE NUTRITION SOURCE
From hsph.harvard.edu
MISO SALMON – WELLPLATED.COM
From wellplated.com
GRILLED SALMON WITH A MISO HONEY GLAZE RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love