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.

Elizabeth Hiser
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.

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  • 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.

Tips

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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

214.1 calories; protein 24g 48% DV; carbohydrates 7.2g 2% DV; exchange other carbs 0.5; dietary fiber 0.6g 2% DV; sugars 4g; fat 8.6g 13% DV; saturated fat 1.3g 6% DV; cholesterol 62.4mg 21% DV; vitamin a iu 112.9IU 2% DV; vitamin c 0.9mg 2% DV; folate 33.3mcg 8% DV; calcium 40.1mg 4% DV; iron 1.4mg 8% DV; magnesium 44.8mg 16% DV; potassium 603.5mg 17% DV; sodium 420.7mg 17% DV; thiamin 0.3mg 28% DV.