MISO- GLAZED SALMON
Make and share this Miso- Glazed Salmon recipe from Food.com.
Provided by Vino Girl
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 286.9, Fat 7.9, SaturatedFat 1.5, Cholesterol 77.4, Sodium 704.5, Carbohydrate 16.4, Fiber 0.5, Sugar 14, Protein 35.9
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.
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 WITH GINGER NOODLES
Try this healthy dinner dish of wholemeal noodles, peppers, leeks and spinach and omega-3-rich salmon fillets. It's ready in under 25 minutes
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 22m
Number Of Ingredients 11
Steps:
- Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
- Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
- Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates, top with the salmon and any juices and serve.
Nutrition Facts : Calories 516 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
JAPANESE MISO SALMON SIDE (BBQ OR BAKE)
Recipe video below. My mother's recipe for Miso Marinated Salmon. The flavour infused in the salmon is incredible. An authentic Japanese recipe, make this on the barbecue or even in the oven! You can get all the ingredients for this at Woolworths supermarket in Australia, including the side of salmon.
Provided by Nagi | RecipeTin
Categories Dinner Holiday Special Occassion
Time 15m
Number Of Ingredients 8
Steps:
- Mix together the marinade ingredients in a small bowl until smooth.
- Place the salmon skin side up on a work surface and slather with just under half the marinade.
- Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
- Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
- Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature
- Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
- Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
- Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
- Garnish with sesame seeds and finely sliced shallots.
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
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 SALMON
Make and share this Miso Salmon recipe from Food.com.
Provided by AmandaInOz
Categories Healthy
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.
- Preheat oven to 400°F.
- Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.
Nutrition Facts : Calories 579.9, Fat 11.2, SaturatedFat 2, Cholesterol 116.7, Sodium 2111.7, Carbohydrate 56.5, Fiber 3.1, Sugar 29.8, Protein 53.4
MISO SALMON
This miso salmon features a sweet and savory miso glaze and is topped with scallions. Plus, it comes together in less than 20 minutes for a quick and easy weeknight dinner.
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 13m
Number Of Ingredients 8
Steps:
- Position rack in upper third of oven; preheat broiler. Line a baking pan with aluminum foil and generously coat the foil with cooking spray.
- Whisk together miso, mirin, tamari and ginger in a small bowl until smooth.
- Place salmon fillets, skin-side down on the prepared baking pan. Spoon miso mixture generously over each piece of salmon.
- Broil the salmon until just cooked through, about 6 to 8 minutes depending on size. Garnish with scallions, cilantro and gomasio. Serve immediately.
Nutrition Facts : ServingSize 1 filet, Calories 252 kcal, Sugar 4 g, Sodium 417 mg, Fat 10 g, Carbohydrate 9 g, Fiber 1 g, Protein 30 g, Cholesterol 65 mg
MISO SALMON RECIPE
This recipe shows you how to grill and bake the salmon. Both are incredibly delicious and easy to follow. The fish is marinated with the miso marinate that is savory and sweet. Best Japanese salmon recipe ever.
Provided by KP Kwan
Categories Main
Time 22m
Number Of Ingredients 8
Steps:
- Mix all the ingredients except the fish in a small bowl,
- Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
- Remove the excess marinade.
- Line the baking pan with nonstick baking paper. Brush a layer of oil on it.
- Place the salmon fillet skin side down with at least one inch of space in between.
- Preheat the oven to at least 230°C/445°F. (better up to 250°C/480°F).
- Broil the salmon for 10 to 12 minutes until the edges of the salmon become slightly charred.
- Add all the ingredients except the fish in a small pan. Heat it over low heat for a minute until the sauce thickens. Remove and let it coll.
- Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
- Remove the excess marinade.
- Heat some oil in a grill pan. Grill the salmon over medium heat.
- Shifting the direction once to create the criss-cross grill marks and flip only once to prevent them from breaking.
- Place the salmon on the serving plate over a bed of rice.
- Sprinkle with some white and black sesame and some scallion to garnish.
Nutrition Facts : Calories 818 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 250 milligrams cholesterol, Fat 50 grams fat, Fiber 0 grams fiber, Protein 80 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 489 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
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
SALMON MISO SOUP
Once you have the broth -- my recipe for salmon stock is here -- this comes together quickly. You can also use a basic Japanese dashi instead.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Soup
Time 40m
Number Of Ingredients 5
Steps:
- Get your salmon stock or dashi warm in a pot. Cook your soba noodles according to the instructions on the package. Drain and set some in each person's bowl.
- Add some salmon to each bowl, along with some green onions.
- Mix the miso with the stock -- you can double the amount of miso if you'd like -- and pour into each person's bowl. Serve at once.
Nutrition Facts : Calories 405 kcal, Carbohydrate 64 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 2474 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
BAKED HONEY MISO SALMON
Juicy honey miso salmon baked until sticky and caramelized is the perfect easy dinner recipe served with rice and greens.
Provided by Alida Ryder
Categories Dinner
Time 42m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the mirin, rice vinegar, miso paste, honey, a tablespoon of soy sauce and grated garlic.
- Pour the mixture over the salmon and allow to marinate for 10-20 minutes.
- Preheat the oven to 220ºC/430ºF and switch on the oven's broiler/grill.
- Line a baking sheet with parchment paper.
- Remove the salmon from the marinade and place on the sheet pan, skin side down, then brush over the marinade.
- Place on the middle rack of the oven and allow to bake (and broil) for 10-12 minutes until the salmon is cooked through and caramelized.
- Remove the salmon from the oven then serve with rice and greens of your choice.
Nutrition Facts : Calories 264 kcal, Carbohydrate 18 g, Protein 27 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 69 mg, Sodium 941 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 7 g, ServingSize 1 serving
SALMON WITH ROASTED MISO VEGETABLES
A nutritious, quick and easy dinner for two - roasted potatoes and greens in a miso dressing with pieces of perfectly seasoned pan-fried salmon.
Provided by Tally Rye
Categories Main course
Yield Serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up.
- Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6-7 minutes until tender, then drain and leave to steam dry for a couple of minutes.
- Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency.
- Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat.
- Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes.
- Serve the salmon with the vegetables and lemon wedges.
MISO SALMON GRAIN BOWLS
Grain bowls are one of my favorite types of meals because they're filling and fun to make and they've got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.
Provided by Molly Yeh
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.)
- To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side.
- Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.)
- Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)
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- In a small bowl, whisk the miso paste with the canola and sesame oils, honey, vinegar and soy sauce. In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 1 hour.
- Light a grill and lightly brush it with oil. Lift the salmon fillets from the glaze and sprinkle both sides with the sesame seeds. Grill over a moderately hot fire for about 3 minutes per side, or until lightly charred and just cooked through. Transfer the salmon to a platter, sprinkle with the scallions and serve.
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- Sprinkle your salmon with some salt and pepper. Mix together the miso paste, rice vinegar, soy sauce, maple syrup and garlic scape powder and then rub the mixture all over the fish. Depending on the size of your piece(s), you may not need to use all of the mixture. Just give the salmon a nice, even coat.
- Heat your oven to 400°F (200°C), line a rimmed sheet pan with foil and place a wire rack on top. This method will help to evenly distribute your oven’s heat around the fish when you cook it. Put the fillets on the wire rack and place in the oven.
- Cooking for 15-20 minutes should do the trick. Check the fish with an instant-read thermometer and when it reads about 130°F (55°C), dinner is ready. Don’t have a food thermometer? Just gently press down on the top of the filet with a fork or your finger – If the layers separate easily along the white lines across the fish, it’s done.
- Remove fish from the oven and let rest for 5 minutes before cutting. For garnish, feel free to sprinkle some lime juice and/or cilantro on top. Serve over brown or white rice, paired with a low-FODMAP vegetable and enjoy!
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- Place the miso, mirin, brown sugar, ginger, soy sauce and sesame oil in a large bowl. Whisk to combine.
- Add the salmon fillets to the bowl and spoon the marinade over the top. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
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- 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.
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5/5 Total Time 20 minsServings 4
- Rub the salmon with 1/2 tablespoon of miso. In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil. Add the salmon and turn to coat; let stand for 10 minutes.
- In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger. Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil. Add the chives and season with pepper.
- Light a grill or preheat a grill pan. Add the salmon, skin side down. Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Transfer the salmon to a plate and keep warm.
- Arrange the spinach on a serving platter and top with the fillets. Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table.
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- Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
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- Preheat oven to 400 degrees. Coat a large rimmed baking sheet with olive oil. For easy cleanup, line the pan with aluminum foil or parchment paper first, set aside.
- Whisk together the mirin, miso, soy sauce, brown sugar and half of the ginger. Place the salmon filet on your baking sheet and brush half of the miso mixture on top of it. Reserve the remaining miso glaze to a small bowl for later.
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