Miso-Ginger Glazed Salmon

Name: Miso-Ginger Glazed Salmon
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps peeled and grated fresh ginger (from about a 2-inch piece); 59 milliliters packed light brown sugar; 118 milliliters mirin; 118 milliliters red miso paste; 2 kilograms salmon side (about , skin on and pin bones removed; 2 mediums scallions, thinly sliced (white and light green parts only); 59 milliliters soy sauce; 2 teaspoons white sesame seeds, toasted

Miso-Ginger Glazed Salmon might be just the main course you are searching for. One portion of this dish contains around 34g of protein, 11g of fat, and Head to the store and pick up salmon side and pin bones removed, soy sauce, mirin, and a few other things to make it today. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas

Instructions

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.

Ingredients you will need

Vegetable Oil

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

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.

Ingredients you will need

Brown Sugar

Soy Sauce

Ginger

Salmon

Mirin

Water

Miso

Equipment you will use

Baking Sheet

Paper Towels

Knife

Whisk

Bowl

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.

Ingredients you will need

Salmon

Sauce

Fish

Miso

Wrap

Equipment you will use

Sieve

Baking Sheet

Plastic Wrap

Bowl

Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.

Ingredients you will need

Salmon

Crust

Fish

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Remove the salmon from the oven, transfer it to a serving platter, and sprinkle it with the scallions and sesame seeds.

Ingredients you will need

Sesame Seeds

Green Onions

Salmon

Equipment you will use

Oven

Serve immediately, passing the strained sauce on the side.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

2Tbsps

peeled and grated fresh ginger (from about a 2-inch piece)59milliliters

packed light brown sugar 118milliliters

mirin 118milliliters

red miso paste 2kilograms

salmon side (about , skin on and pin bones removed 2mediums

scallions, thinly sliced (white and light green parts only)59milliliters

soy sauce 2teaspoons

white sesame seeds, toasted

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.