BROILED SALMON WITH MISO GLAZE (FOR 2) Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or chicken, tofu, pork chops, etc.). These versatile ingredients last for months in the refrigerator and add incomparable flavor. INGREDIENTS 1 tablespoon miso, preferably white 1 tablespoon mirin (RICE WINE) 1 1/2 teaspoons reduced-sodium soy sauce 1 1/2 teaspoons minced fresh ginger Hot pepper sauce, to taste 8 ounces center-cut salmon fillet, skinned and cut into 2 portions 1 tablespoon thinly sliced scallions 1 tablespoon chopped fresh cilantro 1 1/2 teaspoons toasted sesame seeds DIRECTIONS: 1. Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray. 2. Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth. 3. Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with scallions, cilantro and sesame seeds. Tips: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either. To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Posted on: Fri, 05 Jul 2013 11:18:51 +0000
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