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Broiled Salmon with Miso Glaze

Fall 2004, January/February 1998, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (49 votes)

Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.



READER'S COMMENT:
"This is now a regular dish in our house! We love to make it for just us, or when a group of friends comes over! The Cheesecake Factory has something similar for 1600 cals, so to make it even better for an 1/8th of that is stupendous! Abby...
Broiled Salmon with Miso Glaze Recipe

11 Reviews for Broiled Salmon with Miso Glaze

09/23/2009
Anonymous

The salmon was delicious. The glaze was tasty and looked appealing.

Anonymous, Oxford, CT

Comments
09/23/2009
Anonymous

It was easy to make and very good! It's really quick to make as well. Great recipe!

Yuki , Oklahoma City, OK

Comments
09/23/2009
Anonymous

This was excellent! I finally was able to locate miso in my grocery store and this was the first recipe that I have made with it. It is a definite repeater in our house as we eat a lot of salmon.

Sally

Comments
09/23/2009
Anonymous

I loved it, I might use a little less miso next time, would definately make again. I substituted dried ginger as I didn't have fresh on hand. Served with sauteed spinach.

Anonymous, Mpls, MN

Comments
09/23/2009
Anonymous

Excellent! I made it for my book club and it was a total success. Although I was concerned that sauce might be too strong, I brushed a lot of it on the salmon. It was perfect. I was surprised at how the scallions added to the dish. Next time will have some extra scallions to pass around.

Anonymous, Chevy Chase, MD

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