miso salmon with cucumber x354









"What's for Dinner, Honey?" Miso Glazed Salmon

You know that you have good friends when you "first-try" a recipe on them when you invite them to dinner. When they accept, essentially they're saying to you "We love you enough to choke down a little of whatever you're testing on us, then head to McDonalds afterwards." True love.

Here's one we tried out - and it worked! {I'll guess I'll have to get my buttermilk fried chicken sandwich fix some other way....}

Miso Glazed Salmon

1/4 cup miso white miso {shiro} or yellow miso {Shinshu Miso} find it at Whole Foods
1/4 cup mirin sweet Japanese rice wine
2 tablespoons unseasoned rice vinegar
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons oriental sesame oil
Alaskan salmon fillets or steaks
Canola oil

Whisk the first 6 ingredients in 13 x 9” glass baking dish for marinade

Add salmon; turn to coat both sides

Cover and chill at least 30 minutes or up to 2 hours

Preheat broiler

Line a rimmed baking sheet with foil and slick it with a little oil to keep salmon from sticking

Remove salmonfrom the marinade and gently scrape off excess, leaving a nice, thin coating

Arrange salmon skin side up, on the baking sheet

Broil 5 to 6 inches from heat source until skin is crisp- about 3 minutes

Turn salmon over

Broil until salmon is just cooked through and golden brown on top {this will vary depending upon the thickness of the salmon- check after about 4 minutes}

Transfer salmon to plates, skin side down

Top with radish sprouts {grow your own or find with the salad greens at The Fruit Center, Whole Foods, or Fresh Market}

Serve with Brown Rice with Scallion & Sesame, and Sweet & Spicy Cucumber Salad