Thursday, March 14, 2019

MISO GLAZED SALMON!

Recently I made a garlicky Miso Glazed Salmon that was really satisfying and delicious. I found different recipes online and then tweaked them into the following. I use the web for recipes now almost as often as my own massive cook book collection, and of course, I refer to COOK WITH CINDY!...my favorite source for recipes!
MISO GLAZED SALMON
 

Ingredients:
1 lb. wild salmon filet
3 cloves garlic, minced
1 tsp. dried ginger (I would've used fresh ginger root if I had it.)
1 Tbsp. miso paste
4 Tbsp. honey
4 Tbsp. soy sauce
1 Tbsp. peanut oil

Preparation:
Combine soy sauce, honey, miso, ginger and garlic in a bowl and whisk well. Place marinade and salmon filet in a zip-lock bag and refrigerate in marinade for 1 hour or overnight.
 

Preheat oven to 350 degrees. Remove salmon from marinade and bring to room temperature. Pour marinade in a heavy-bottomed skillet and heat until the sauce is somewhat reduced and thickened. It will be almost sticky. Remove the sauce from the pan with a rubber spatula.


In the same pan, add 1 Tbsp. of peanut oil and return to high heat. Once the oil is smoking hot, sear the skin side of salmon for about 3-4 minutes until you have a nice crispy crust. Turn and cook the other side for about 2 minutes. Remove to foil-lined pan, skin-side up. Place in oven for about 10 minutes until salmon is cooked through. Serve with the reduced sauce.

I served the Miso Glazed Salmon with Shishito Peppers marinated in a similar Asian sauce. Shisitos are a sweet, East Asian pepper, which I occasionally find in my local grocery store, but am sure specialty Asian markets carry them regularly. They are also grown and very popular in Mexico.

ASIAN SHISHITO PEPPERS
 
Ingredients:
2 rounded cups Shishito Peppers
3 cloves garlic, minced
4 Tbsp. soy sauce
2 Tbsp. Hoisin

Preparation:
Marinate the peppers in the sauce for at least an hour or overnight. Add about 1 Tbsp. of peanut oil to a heavy-bottomed pan over high heat until smoking. Add the peppers and sear until slightly blackened; about 10 minutes. Add the marinade, which will spatter and steam up. Reduce heat and cook peppers over medium heat for another 5 minutes.

I also steamed broccoli in dark sesame oil and avocado-coconut oil with some chopped garlic until the broccoli was crisp-tender. Top with sesame seeds as a garnish if you like. And finally, I served with a bit of roasted sweet potato. Simple, healthy, and delicious meal!

That's going to do it for today,
but there is plenty more cooking ahead!
Stay tuned for another episode of: