Monday, January 11, 2010

miso-glazed salmon

Miso-glazed salmon is one of my favorite weeknight dinner recipes. It's easy, the prep is super-fast, it has simple ingredients, and the kids will eat it. It hails from Cooking Light, which I've consistently found to have great cooking recipes and terrible baking recipes. Tonight, I served it with steamed broccoli, salad, and leftover couscous, but it's a really flexible dish and would go well with a lot of sides. Make it tonight!

Miso-Glazed Salmon
1/4 cup packed brown sugar
2 tablespoons soy sauce
2 tablespoons hot water
2 tablespoons miso paste (which you can buy in a refrigerated section of many grocery stores, e.g., near the wonton wrappers, or in any Japanese market)
4 6-ounce salmon fillets
cooking spray
1 tablespoon fresh chives or scallions, chopped (optional - and I always forget these accidentally anyway)

Preheat the broiler, or heat the oven to 475F. (My broiler usually burns the glaze because of the high sugar content so tonight, I broiled the fish for just under 10 minutes, and then turned the oven down for 2-3 more minutes.)

Whisk together the brown sugar, soy sauce, hot water, and miso paste. The hot water will dissolve the miso paste and the sugar. Spray a baking dish with cooking spray, then arrange the pieces of fish in the dish. Pour most of the glaze over. Broil/bake for about 9 minutes, and then check the fish. Drizzle on the rest of the miso mixture. (Alternatively, you can just use all of the glaze initially and baste once or twice during cooking.) Fish is done when it flakes easily with a fork and looks opaque, but don't overcook it (or it will be dry). I like to take it out when it's just shy of finished, as it continues cooking in the hot pan.

Sprinkle with chives, if you remember, and serve with rice, salad, vegetables, or any other sides you like!

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