EASY MISO SALMON
Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner.
Provided by Sonja Overhiser
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Let salmon rest at room temperature for 20 minutes.
- Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).
- Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
- Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.
Nutrition Facts : Calories 185 calories, Sugar 4.1 g, Sodium 622.3 mg, Fat 5.9 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 0.5 g, Protein 27 g, Cholesterol 57.9 mg
MISO-SRIRACHA GLAZED SALMON WITH SPICY SLAW
Make and share this Miso-Sriracha Glazed Salmon With Spicy Slaw recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- For the Salmon: Preheat the broiler.
- In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha and garlic.
- Line a rimmed baking pan with foil (this will make clean-up much easier later on) and spray with cooking spray or lightly grease with oil. Place the salmon on the foil and brush some of the glaze over the salmon, enough to evenly cover the surface.
- Broil 6 inches from the flame, basting the salmon twice with more glaze. Broil until the salmon flakes easily at the center of the fillet, 9-10 minutes. Don't be alarmed if you see some smoke. That's what the soy sauce does when it's caramelizing.
- Remove salmon from baking pan and transfer fillets to plates. Garnish with green onion and serve with Spicy Slaw.
- For the Slaw: First, make the dressing. In a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger and sugar. Cover and refrigerate until ready to use.
- Next, make the slaw. In a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeno, green onions, cilantro and mint.
- Add the dressing and toss to mix. Season with salt & pepper to taste.
Nutrition Facts : Calories 552, Fat 22.7, SaturatedFat 3.7, Cholesterol 77.4, Sodium 1812.8, Carbohydrate 46, Fiber 6.8, Sugar 32, Protein 44.3
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-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
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
MISO-SRIRACHA GLAZED SALMON
Miso is a fermented soybean paste, and is, well, the namesake ingredient behind miso soup. It is available in most natural foods stores and certainly in Asian supermarkets. Look for it in the refrigerated section near the tofu. Serve alongside steamed rice and vegetables for a spicy, sensible meal.
Yield makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.
- Spritz the broiling pan with nonstick cooking spray. Place the salmon on the pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the center of the fillet, 9 to 10 minutes. Serve atop steamed rice. Garnish with green onions.
- Replace the steamed rice with a mountain of Sriracha and SPAM Fried rice (page 75) and a friendly pile of Sriracha Slaw (page 47).
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