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
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
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
SLOW-COOKED SALMON IN MISO-YUZU BROTH
This broth is so good I could drink it by the bowlful. Be sure to serve this with steamed sticky rice. Even better: When I have leftover sticky rice, I press it into small cubes and fry them until crisp and golden brown. You can find konbu, bonito, miso, and yuzu at a Japanese grocery or a well-stocked Asian market.
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 300°F. Butter a large rimmed baking sheet.
- Put the konbu on a small baking sheet and bake until dry and brittle, about 8 minutes. It should smell smoky.
- Combine the konbu, chicken stock, and 1 cup water in a large saucepan. Cut the chile in half and add half to the pan. Bring to a simmer, then drop in the bonito. Crush the dill with your hands and stir into the mixture. Remove from the heat, cover, and let steep for 15 minutes. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
- Mince the remaining chile half and set aside.
- In a small bowl, stir together the miso and 1 cup of the broth until smooth. Return to the saucepan, along with the yuzu juice and remaining broth, and heat just until bubbles form. Do not let the mixture boil.
- Meanwhile, season the salmon with salt and pepper and place on the prepared baking sheet, skin side up. Bake until the salmon skin peels off easily and a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 12 minutes. Remove the skin from each fillet, carefully flip, and transfer to shallow bowls.
- Divide the tofu, ginger, scallion, and tomatoes among the bowls, scattering them around the fish. Spoon the broth over each serving, garnish with basil and minced chile, and serve.
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
More about "salmon in miso broth food"
PAN-ROASTED SALMON WITH SPICY MISO BROTH AND WAKAME
From today.com
MISO SALMON RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SALMON HOT POT (ISHIKARI NABE) - RECIPETIN JAPAN
From japan.recipetineats.com
MISO SOUP | LOW CARB MISO SOUP RECIPE WITH SALMON
From twosleevers.com
POACHED SALMON IN A MISO BROTH | CHANGING HABITS
From changinghabits.com.au
MISO SALMON RECIPE {STEP-BY-STEP PHOTOS} - SAVORY …
From savorysimple.net
EAT TO BEAT: SALMON IN MISO BROTH
From eattobeat.org
GLAZED SALMON MISO SOUP RICE BOWL - FOOD NETWORK …
From foodnetwork.ca
POACHED SALMON IN A SPICY MISO BROTH - FOODNESS GRACIOUS
From foodnessgracious.com
2.7/5 (15)Total Time 45 minsCategory SoupCalories 185 per serving
- Add the oyster sauce, fish sauce, grated ginger, garlic, salt and pepper and stir. Bring back to a simmer and cook for about 10 minutes.
- Chop the salmon into chunks about 1 inch square and add to the broth along with the dried noodles and mushrooms. Simmer for another 5-7 minutes.
- Add the tofu and stir to make sure the noodles are cooked and soft. Taste and adjust the seasoning if you prefer.
MISO AND GINGER POACHED SALMON WITH WARM SOBA NOODLES
From food52.com
MISO SALMON WITH MISO BROTH | HEALTHY RECIPE | WW AUSTRALIA
From weightwatchers.com
PAN-ROASTED SALMON WITH SPICY MISO BROTH & WAKAME
From blueapron.com
SALMON WITH MISO & MUSHROOMS - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
SALMON WITH MISO BROTH, BLISTERED TOMATOES, AND SOBA NOODLES
From thefeedfeed.com
MISO SALMON RECIPE - MARINATE SALMON FILLETS IN MISO SAUCE FOR A ...
From greedygourmet.com
SESAME CRUSTED SALMON IN MISO BROTH – SEALAND QUALITY FOODS
From sealandqualityfoods.com
POACHED SALMON IN MISO BROTH — GOOD CHEF BAD CHEF
From goodchefbadchef.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love