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Wednesday, August 31, 2011

Miso Glazed Pink Salmon

{miso glazed pink salmon, stir fried sugar snap peas and baked  sweet potato}
We finally got around to making some of MK's salmon (remember Lotsa Salmon post from a few days ago?}. But we didn't feel like preparing the salmon as I had mentioned in that post. Instead we were jiving a sweet miso glazed fish. So we cleaned and portioned the two large fillets that came in a vacuum sealed bag, rubbed both sides with the marinade (ingredients below) and broiled skin side up on the top rack at 500 F for about 5 minutes. Note the type of miso paste used... its a pale yellow colored miso, with a short fermentation period, mild in flavor and sweet so it's awesome for fish and veggie marination.


     Miso glaze marinade

  • 1/4 cup saikyo shiro miso paste
  • 1/4 cup mirin
  • 2 tblsp brown sugar
  • 1 tblsp sesame oil


Sides? We shared a baked organic sweet potato topped with butter and cinnamon and wok fried some sugar snap peas with garlic, salt and pepper. Dinner is served!

{MK's salmon}

4 comments:

  1. You're so luck to be the recipient of so much fish! I'm looking forward to the variety of ways you'll be using it. And I Iove crispy fish skin.

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  2. wow i gotta try this out. didn't think about trying it with a different fish. I still have the miso from when i made the seabass. think it's still good? costco no longer sell that seabass :( so it's been sitting in my fridge.

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  3. I think the miso will still be good. I know... its really hard to get Chilean Seabass now. Sometimes I see it at Ranch 99.

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  4. Thanks Darlene! I do feel lucky to get so much fish. Who doesn't love crispy fish skin???

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