Broiled Salmon with Miso Glaze for Two

Broiled Salmon with Miso Glaze for Two

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From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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)


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  1. Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.
  2. Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth.
  3. 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.
  • 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 information

  • Per serving: 214 calories; 9 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 24 g protein; 33 mcg folate; 62 mg cholesterol; 4 g sugars; 0 g added sugars; 113 IU vitamin A; 1 mg vitamin C; 40 mg calcium; 1 mg iron; 421 mg sodium; 603 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 carbohydrate, 3 lean meat

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