Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or chicken, tofu, pork chops, etc.). These versatile ingredients last for months in the refrigerator and add incomparable flavor.
Active Time: 15 minutes |
Total Time: 25 minutes
1 tablespoon miso, preferably white (see Note)
1 tablespoon mirin, (see Note)
1 1/2 teaspoons reduced-sodium soy sauce
1 1/2 teaspoons minced fresh ginger
Hot pepper sauce, to taste
8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
1 tablespoon thinly sliced scallions
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons toasted sesame seeds, (see Tip)
Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.
Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth.
Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with scallions, cilantro and sesame seeds.
Per serving :
9 g Fat;
1 g Sat;
3 g Mono;
62 mg Cholesterol;
7 g Carbohydrates;
24 g Protein;
1 g Fiber;
421 mg Sodium;
603 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrates, 3 lean meat
Tips & Notes
Ingredient notes: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.
Tips: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.