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.
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. Ingredient notes: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.
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.
Nutrition Facts
Calories 214, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 62 mg, Sodium 421 mg, Carbohydrate 7 g, Fiber 1 g, Protein 24 g, Potassium 603 mg. Exchanges: Other Carbohydrate 0.5,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 243 | ||
Calories from Fat: 137 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 570mg | 20 % | |
Potassium 438.9mg | 12 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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