Broiled Salmon with Miso Glaze
- Active Time 15m
- Total Time 25m
Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.
- 1 tablespoon sesame seeds
- 2 tablespoons sweet white miso paste (see Ingredient note)
- 2 tablespoons mirin (Japanese rice wine) (see Ingredient note)
- 1 tablespoon reduced-sodium soy sauce or tamari (see Ingredient note)
- 1 tablespoon minced fresh ginger
- A few drops hot pepper sauce
- 1 1/4 pounds center-cut salmon fillet, cut into 4 portions
- 2 tablespoons thinly sliced scallions
- 2 tablespoons chopped fresh cilantro or parsley
- Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.
Position an oven rack in the upper third of the oven; preheat the broiler. Line a small baking pan with foil. Coat the foil with cooking spray.
Toast the sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3-5 minutes. Set aside.
Whisk the miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.
Place the salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon, 3-4 inches from the heat source, until opaque in the center, 6-8 minutes.
Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
252 calories; 10g total fat; 2g total saturated fat; 78mg cholesterol; 432mg sodium; 7g carbohydrates; 1g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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