Miso Lime Glazed Salmon Food

LIME AND MISO-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
• Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
• Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
• Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

SHEET-PAN MISO-GLAZED SALMON AND RADISHES

Steps:

• For the salmon: Preheat the broiler on high. Line a rimmed baking sheet with foil and brush it lightly with oil.
• Whisk the sake, miso, sugar and sesame oil in a large, microwave-safe bowl; microwave until just simmering, about 40 seconds. Alternatively, whisk the mixture in a small saucepan over medium-low heat until just simmering, stirring occasionally to combine and to dissolve the sugar and miso. Cool to warm room temperature, whisking occasionally.
• Toss the radishes with the remaining 2 teaspoons of vegetable oil, a tablespoon of the miso sauce and a pinch of salt. Arrange around the edges of the prepared baking sheet.
• Coat the salmon in the miso sauce then arrange the fillets in the center of the baking sheet and pour the remaining miso sauce over top. Broil 4 to 6 inches from the element, rotating the pan occasionally, until the radishes are crisp tender and browned and the fish is just cooked through and golden brown in spots, about 6 minutes.
• To make the salad dressing, whisk the miso and rice vinegar in a large bowl to break up the miso. Next add the lime juice, coconut aminos, sesame oil and sesame seeds. While whisking, drizzle in the vegetable oil. Add the sliced cucumbers and spring mix and toss to coat.
• To serve, plate some of the salad and top with broiled salmon and radishes. Garnish with the scallions and serve!

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 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 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 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.

MISO-GLAZED SALMON STEAKS

Steps:

• Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
• Position an oven rack 6"-8" from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10-12 minutes total.
• Transfer salmon steaks to plates and serve with lime wedges.

MISO-MARINATED SALMON

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.

MISO-GLAZED FISH

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.