Broiled Salmon with Miso Glaze

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

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...

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11 Reviews for Broiled Salmon with Miso Glaze

07/21/2011

ute164

Recommends this recipe

Awesome

This marinade/ glaze is so great that I use it for all types of fish, like whiting or corvino as well. I skip the sesame seeds and use red miso instead of the white, which has a more intense flavor.

Pros: easy, juicy, flavorful

Comments

09/23/2009

Anonymous

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, Woodland Hills, CA

Comments

09/23/2009

Anonymous

Truly excellent. Made it for the family tonite to rave reviews. The sesame seeds and cilantro made it! Thanks

Jon, Shelburne, VT

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09/23/2009

Anonymous

It was so easy to find on the website and very easy to prepare. Taste just like what I ate at the Cheesecake factory! Glad I found this website as I will use it many times over and over. Paula

Paula, San Antonio, TX

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