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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 (52 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

11 Reviews for Broiled Salmon with Miso Glaze

09/23/2009
Anonymous

This was delicious! I didn't have mirin so I used rice vinegar, and brown rice miso. I served it with steamed broccoli and brown rice and it was a hit with the whole family! I will definitely make it again!

Elisa, Switzerland

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