Glazed Salmon. Eat and Repeat.

Glazed Salmon with Garlic-Miso Marinade is definitely an Asian-influenced approach brimming with pronounced flavors. If you prefer a sweeter sauce, just increase the amount of honey and use white miso instead of red. 

In case you are not familiar with miso paste, here’s a quick summary: White miso has a higher percentage or rice while red miso has more soybeans in it. A white miso is sweet while a red miso has a deep umami flavor. A white miso has a whitish to light beige color while a red miso is also reddish brown in color. White miso is used for mayonnaise and spreads while a red miso, the saltiest most pungent variety, is used for stews, braises and glazes. And they both last forever in the refrigerator. (There are also yellow and black miso pastes available.)

One pound of salmon easily satisfies two healthy portions of fish, but could also serve three people depending on appetites and other sides.

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Glazed Salmon with Garlic-Miso Marinade

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 1 Lb. salmon filet
  • 3 large cloves garlic, pressed
  • 1 Tbsp. red miso paste
  • 2 tsp. fresh grated ginger
  • 2 Tbsp. honey
  • 1/4 cup soy sauce
  • 1 tsp. sesame oil

Directions

  1. Preheat oven to 350°.
  2. Whisk together soy sauce, honey miso paste, ginger, garlic and sesame oil in medium bowl.
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  3. Place marinade and salmon in a ziploc bag and marinate in the refrigerator from 1 to 12 hours.
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  4. Preheat a large cast iron pan over medium-high heat with enough of peanut oil to lightly cover bottom of pan. Once the pan is extremely hot, sear the top of the salmon for about 1 minute to obtain a nice crust.
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  5. Immediately flip the fish to top side up, place into preheated oven for 15-20 minutes until it reaches 125°, basting with marinade halfway through (see below).
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  6. In the meantime, pour marinade out of ziploc bag into a small sauce pan. Bring medium-high heat to a boil, then reduce to a rolling simmer for about 5 minutes until reduced and thickened.
  7. Serve salmon with reduced sauce and sides.

http://www.lynnandruss.com

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