MISO SALMON WITH CILANTRO SALSA
White miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley, miso is versatile and easy to use.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar, and 1/3 cup water. Cook over medium heat, stirring occasionally, until miso and sugar have dissolved; cool to room temperature. In a resealable plastic bag combine salmon and miso mixture. Marinate in the refrigerator for at least 2 hours.
- Meanwhile, in a blender, combine cilantro, lime juice, shallot, chili, garlic, ginger, oil, and remaining teaspoon of brown sugar. Blend until mixture is smooth.
- Heat broiler with the rack in the highest position. Lift salmon from marinade; broil salmon until cooked through, about 10 minutes. Serve with cilantro sauce.
Nutrition Facts : Calories 677 g, Fat 16 g, Protein 57 g
ROASTED MISO SALMON WITH LEMON AND CILANTRO WITH ROSEMARY ROASTED YUKONS
Provided by Robin Miller : Food Network
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
- Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan.
- In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there's not enough room).
- Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
- Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.
MISO SALMON
Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.
Provided by Kalyn
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
- In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
- Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.
Nutrition Facts : Calories 719.2 calories, Carbohydrate 34.9 g, Cholesterol 132.2 mg, Fat 40.5 g, Fiber 2.8 g, Protein 50.5 g, SaturatedFat 7.5 g, Sodium 2246.8 mg, Sugar 24 g
MISO-GLAZED SALMON
Delicious and simple to prepare, this recipe takes nearly an instant to prepare, especially when your young sous-chefs join you in the kitchen.
Provided by WhatsCookingwithKids
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.3 g, Cholesterol 82.5 mg, Fat 17.2 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 1173.5 mg, Sugar 13.2 g
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
MISO SALMON
I love miso salmon! It was the obvious choice for developing a healthy weeknight meal. This beautiful dish is full of Asian flavors and fresh, colorful veggies. And it doesn't feel as if the meal was thrown together quickly. -Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.
Nutrition Facts : Calories 591 calories, Fat 36g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1255mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
COCONUT-MISO SALMON CURRY
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, curries, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams
CILANTRO-MISO SAUCE
Make and share this Cilantro-Miso Sauce recipe from Food.com.
Provided by Julesong
Categories Low Cholesterol
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Chop cilantro in a processor until well chopped.
- Add the lime juice, miso, olive oil, pepper and mirin.
- Process until smooth.
- Scrape down the sides as required.
- Will keep a short period if refrigerated.
- Serve with grilled beef, pork or fish; also over hearty salads.
- Substitute:Fresh coriander leaves for cilantro.
- Japanese soybean paste for Miso.
- Sweet rice wine for Mirin.
MISO-MARINATED SALMON WITH CITRUS AND SHIITAKES
Steps:
- Marinate salmon:
- Line a large shallow (1-inch-deep) baking pan with plastic wrap and arrange salmon fillets, skin sides down, in it. Stir together miso and sake and spread over flesh sides of salmon to completely cover. Cover with plastic wrap and chill 24 to 48 hours.
- Make shiitakes with citrus zests:
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saut shiitakes with salt to taste, stirring occasionally, until golden brown and nearly dry, 15 to 20 minutes. Transfer to paper towels.
- While mushrooms are cooking, remove zest from navel oranges and lemons in long, thin strips, preferably with a 5-holed citrus zester.
- Heat remaining 1/2 cup oil in a 10-inch skillet over moderately low heat until hot and cook zests in 4 batches, stirring frequently, until curly and crisp, about 1 minute.
- Transfer to paper towels with mushrooms. When mushrooms and zests are cool, transfer to a bowl. Just before serving, toss together with cilantro and chives.
- Roast salmon:
- Preheat oven to 500°F.
- Gently scrape miso from salmon with a rubber spatula and discard miso. Arrange salmon fillets, skin sides down, in 2 well-greased large shallow (1-inch-deep) baking pans (tail ends may hang over ends of pans slightly). Roast salmon in upper and lower thirds of oven, switching position of pans after 10 minutes, until edges begin to brown and salmon is just cooked through, 15 to 20 minutes total.
- Transfer each salmon fillet to a platter using 2 large metal spatulas. (If fillets break as you're transferring them, simply piece them together on the platter.) Pour orange and lemon juices over salmon and sprinkle with shiitake mixture.
SALMON WITH CORIANDER/CILANTRO MANGO SALSA
This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal. Cooking time does not including resting time or chilling time if you choose that option.
Provided by The Flying Chef
Categories < 60 Mins
Time 50m
Yield 5-10 serving(s)
Number Of Ingredients 16
Steps:
- Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
- Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
- Salmon.
- Pre-Heat oven to 190 degrees Celsius.
- Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
- Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
- Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
- Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
- To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.
SALMON WITH CHILI-MANGO SALSA
Provided by Janos Wilder
Categories Citrus Fish Fruit Backyard BBQ Dinner Lime Tropical Fruit Mango Salmon Hot Pepper Summer Grill/Barbecue Healthy Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.
ONE-PAN MISO HONEY SALMON FOR TWO RECIPE BY TASTY
Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.
- Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.
- Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.
- Bake for 10-12 minutes, or until the salmon is cooked to your liking.
- Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, Sugar 26 grams
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