Miso Glazed Cedar Plank Salmon Food

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-GLAZED SALMON

Steps:

• Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
• Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

MISO- GLAZED SALMON

Steps:

• Preheat broiler.
• Combine first 4 ingredients, stirring with a whisk.
• Arrange fish in a shallow baking dish coated with cooking spray.
• Spoon miso mixture evenly over fish.
• Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
• Sprinkle with chives.

CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE

Steps:

• Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
• Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
• Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
• Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
• Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.

MISO-GLAZED SALMON COLD NOODLE SALAD

Steps:

• Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
• Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
• Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
• Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
• Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.

CEDAR PLANK SALMON WITH MUSTARD-HERB GLAZE

Steps:

• Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
• Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
• Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
• Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
• Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.

CEDAR- PLANKED MISO GLAZED SALMON

Steps:

• Place plank on grill on high turn over when side is black. meanwhile, mix all glaze ingredients. season salmon with salt, a little lemon juice and soy sauce. turn heat to med- high and place salmon on plank. grill salmon for approx. 5 minutes. spread glaze over each filet and grill to desired doneness. serve with exta miso glaze on the side. this dish is great with rice or potatoes and asian coleslaw

MISO GLAZED SALMON

Steps:

• Preheat broiler.
• Lightly spray rack in broiling pan with nonstick cooking spray.
• In small bowl, mix miso, sugar, vinegar, ginger, and 1 tbls. of water; set aside.
• Place salmon steaks on rack in broiling pan.
• With broiling pan at closest position to source of heat, broil salmon 5 minutes.
• Remove pan from broiler and spread half of miso mixture on salmon; broil 1 minute longer.
• Remove pan from broiler; turn salmon over and top with remaining miso mixture.
• Broil salmon 3 to 4 minutes longer, until miso mixture is bubbly and salmon flakes easily when tested with a fork.
• Sprinkle with green onion before serving.
• Makes 4 main dish servings.
• Enjoy!

OVEN ROASTED SALMON WITH MISO GLAZE

Steps:

• Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
• Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
• Bake for 11-12 minutes per inch, until the fish flakes with a fork.
• Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
• Serve immediately.

CEDAR PLANKED SALMON WITH HOISIN MUSTARD GLAZE

Steps:

• Cedar Plank: Take an untreated cedar plank, about 16x8 inches, weighted down and soaked in water for at least an hour, preferably longer.
• Mix first 5 ingredients in a small bowl for glaze. Place salmon, skin side down, on large cutting board and remove any pin bones.
• Cut salmon in half lengthwise but not through to the skin. Then cross crosswise to make 6 - 8 servings, but again, do not cut through to the skin.
• Brush glaze evenly over salmon flesh and in between individual servings. Season evenly with salt and pepper.
• Preheat grill. Place soaked plank over direct medium heat and close lid. After a few minutes when the plank begins to crackle and smoke begins to escape from grill, place salmon, skin side down, in centre of plank.
• Close lid and let salmon cook until lightly browned, about 15 - 25. (Hint: move plank over indirect heating will prevent flareups, but cooking may be longer).
• Remove plank from grill using tongs.
• Serve.