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Broiled Salmon with Miso Glaze

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  25 Minutes
  4 servings
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.
Broiled Salmon with Miso Glaze Recipe at
Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.

Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.

Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.

Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 252
Fat. Total: 10g
Protein: 30g
Carbohydrates, Total: 7g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 78mg
Sodium: 432mg
% Cal. from Fat: 36%
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