Miso-Ginger Glazed Salmon

Miso-Ginger Glazed Salmon
10 Servings
Vegetable oil,for coating the aluminum foil
1/2 c mirin
1/2 c red miso paste
1/4 c packed light brown sugar
1/4 c soy sauce
2 T peeled and grated fresh ginger (from about a 2-inch piece)
1 salmon side (about 3 1/2 pounds),skin on and pin bones removed
2 medium scallions,thinly sliced (white and light green part)
2 t white sesame seeds,toasted
Heat the oven to broil and arrange a rack in the middle. Line a large
rimmed baking sheet with foil and coat the foil with vegetable oil; set
aside.
Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium
bowl until combined. Reserve 1/3 cup of the miso mixture in a small
bowl; set aside.
Rinse the salmon under cold running water, pat dry with paper towels,
and place on the baking sheet skin-side down. Using a sharp knife,
score the salmon with parallel 1/4-inch-deep diagonal cuts spaced 2
inches apart. Brush the salmon with all of the reserved 1/3 cup miso
mixture. (If the side of salmon is longer than the baking sheet, tuck
the tail end of the fish under itself after the miso mixture has been
applied.) Cover with plastic wrap and refrigerate for 30 minutes.
Set a small fine-mesh strainer over a small bowl and strain the
remaining miso mixture. Discard the solids and set the strained sauce
aside.
Remove the fish from the refrigerator and discard the plastic wrap.
Broil the salmon on the baking sheet, rotating once or twice, until its
just opaque in the center and a golden brown crust has formed, about 10
to 12 minutes.
Remove the salmon from the oven, transfer it to a serving platter, and
sprinkle it with the scallions and sesame seeds. Serve immediately,
passing the strained sauce on the side.
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Thank you so much. I look forward to reading through all your recipes!
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