Oven Roasted Salmon With Miso Glaze Food

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.

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.

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 MAPLE-GLAZED SALMON

Steps:

• Place oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
• Brush an oven-ready skillet with vegetable oil.
• Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
• Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
• Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

ONE-PAN MISO HONEY SALMON FOR TWO RECIPE BY TASTY

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!

OVEN ROASTED SALMON WITH PICKLED GINGER REMOULADE

Steps:

• RINSE salmon under cold water; paper towel to dry. Cut piece of foil large enough to completely wrap salmon; place foil on baking sheet. Place 1/3 of the dill on foil; place salmon on top of foil. Sprinkle salmon with lemon juice salt and pepper.
• CUT lemon into thin slices. Place citrus slices, dill, shallots and nubs of butter on top of salmon pieces. Wrap in foil, folding edges to seal.
• BAKE in 425ºF oven for 15 minutes or until salmon is cooked through and flakes easily.
• FOR REMOULADE: STIR together all ingredients (mayo, ginger, lemon zest & juice, shallots, chives) in a small bowl. Cover and refrigerate for 1 hour or for up to 1 day.

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD

Steps:

• Heat your oven to 400 degrees.
• Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
• Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

OVEN ROASTED SALMON WITH BALSAMIC SAUCE

Steps:

• Preheat oven to 450°F.
• Line a baking sheet or shallow baking dish with foil.
• 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.
• Sprinkle with sesame seeds.
• 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.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE

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-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.

SALMON WITH ORANGE MISO GLAZE

Steps:

• Preheat oven to 425°F Spray a baking sheet with cooking oil.
• To make the glaze, combine the miso, orange juice, soy sauce, oil, sugar and orange zest in a small bowl.
• Remove 2 tbsp of the glaze and brush lightly over the slamon. Sprinkle with the sesame seeds.
• Place salmon on prepared baking sheet, and bake for 10 minutes (per inch of fish) or until the fish flakes when pierced with a fork. Serve with the remaining sauce on the side. Garnish each fish with a sprinkling of green onions and cilantro.

OVEN ROASTED SALMON WITH GRAPEFRUIT AND BASIL RELISH

Steps:

• Preheat oven to 500* degrees.
• Adjust oven rack to lowest position, place rimmed baking sheet on rack.
• Place grapefruit segments in fine-mesh strainer set over medium bowl and drain for 15 minutes.
• Meanwhile, make several shallow slashes about an inch apart along skin side of each salmon fillet, being careful not to cut into flesh.
• Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper.
• Reduce oven temperate to 275* degrees and remove baking sheet.
• Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125* degrees, 9 to 13 minutes.
• Meanwhile, pour off all but 1 tablespoon grapefruit juice from bowl; whisk in grapefruit segments, shallot, basil, lemon juice, and oil.
• Stir in grapefruit and season to taste with salt and pepper.
• Remove salmon and top with relish; serve warm or cold.

OVEN-ROASTED SALMON

Steps:

• Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.