Lime And Miso Glazed Salmon Food

MISO-LIME GLAZED SALMON

Steps:

• Preheat the oven to 400° F. Prepare a baking sheet with foil and lightly grease.
• In a small saucepan over low heat, whisk together mirin, miso paste, soy sauce, brown sugar, and lime juice. Leave on low heat to simmer and thicken.
• Heat a well-oiled pan over medium-high heat. Add salmon filets face down to get a good sear. This may take 2-3 minutes per side. Then, remove from heat.
• Place the salmon filets on the baking sheet. Spoon about half of the glaze onto the salmon.
• Bake in the preheated over for about 10 minutes or until cooked to your liking.
• While the salmon cooks, prepare the crema. Whisk together the mayonnaise, citrus juice, a dollop of wasabi, and some salt and pepper to taste.
• Remove salmon from oven.
• Plate! Spoon the remaining glaze over the top of the salmon and sprinkle with sesame seeds. Drizzle crema over top. This dish pairs well with sticky rice and roasted green beans and carrots.

MISO HONEY SALMON

Steps:

• Preheat a grill to 350 degrees F over medium-low heat.
• Combine the honey, lime juice, miso, soy sauce and garlic in a small bowl and blend well.
• Place the salmon on the cedar plank and brush with the sauce to coat. Set the plank on the grill, cover and cook until the salmon just flakes with a fork, 20 to 25 minutes.
• Toss the scallions and lemon wedges in the oil and season with salt and pepper. When the salmon has about 5 more minutes to cook, add the scallions and lemons to the grill and cook them until charred and softened.
• Remove the salmon from grill, brush with more sauce and let sit for 5 to 10 minutes.
• Serve the salmon with the charred scallions and lemons.

MISO-GLAZED SALMON WITH SUSHI RICE

Steps:

• Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
• Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
• Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
• Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
• Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
• Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.