BROILED MISO SALMON FILLETS
Broiled miso salmon fillets that are easy to prepare, taste fabulous, and make for a great weeknight meal. What more could you want?
Provided by A Day In the Kitchen
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside.
- Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil.
- Coat salmon well in the miso sauce and place skin-side up on the baking pan.
- Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 6.9 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 2.1 g, Sodium 595.8 mg, Sugar 4.5 g
MAPLE AND MISO SHEET-PAN SALMON WITH GREEN BEANS
For a weeknight salmon that's impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you'll have dinner on the table in under a half hour.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
- In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.
- Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
- Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 30 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 721 milligrams, Sugar 8 grams
MISO SALMON WITH GINGER NOODLES
Try this healthy dinner dish of wholemeal noodles, peppers, leeks and spinach and omega-3-rich salmon fillets. It's ready in under 25 minutes
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 22m
Number Of Ingredients 11
Steps:
- Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
- Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
- Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates, top with the salmon and any juices and serve.
Nutrition Facts : Calories 516 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
FOILED MISO SALMON
DH and I made this for dinner last night and thought it was excellent. Another winner from Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." DH and I doubled the green onions and found the salmon had to cook for significantly longer (about 20 mins) than what was posted in the recipe (though we realize oven heating times vary). This was very easy and required very little prep. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).
Provided by Dr. Jenny
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix all marinade ingredients.
- Cut salmon into bite-sized pieces.
- In a shallow pan, place the fish and add the marinade. Marinate for 10 minutes.
- Thinly slice the green onions at an angle. Remove stems from shiitake mushrooms and cut the tops in half.
- In a baking pan, place a sheet of aluminum foil long enough to make a pouch. Place the ingredients on the foil in the following order: green onion on bottom, marinated salmon, and shiitake on top.
- Fold the sides and ends of the aluminum foil to make a pouch; make sure to seal tightly so juices don't flow out.
- Place inside oven 10-20 minutes at 400 degrees F or until done. Sprinkle with hot pepper flakes and serve.
Nutrition Facts : Calories 471.2, Fat 14.9, SaturatedFat 2.7, Cholesterol 146.3, Sodium 918.2, Carbohydrate 10.6, Fiber 1.8, Sugar 5.2, Protein 68
MISO-MARINATED SALMON
This lightly miso-marinated salmon is served with a bright green spinach sauce underneath, then broiled or grilled. Learn how to make it for your next barbecue.
Provided by Hiroko Shimbo
Yield Serves 4
Number Of Ingredients 16
Steps:
- First, make the tama-miso sauce. In a small cup, mix the sake with 2 tablespoons water. In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste. Add the rice wine and water mixture little by little, grinding all the time. Season to taste with shoyu. Have at hand a bowl half-filled with cold water and ice cubes. Transfer the sauce to the top of a double-boiler, and cook the sauce over simmering water, stirring constantly and thoroughly so you do not scramble the egg, until the sauce becomes thicker, about 6 to 8 minutes. Set the bowl of sauce in the bowl of cold water and ice cubes to cool. Tama-miso may be stored in the refrigerator, covered, for three days. Heat the sauce through before using it.
- Salt the fish on both sides, and rest it on a steel rack set over the pan, for 1 hour in the refrigerator.
- In a medium bowl, soften the miso by stirring in the sake and mirin. Spread one-third of the miso mixture in the bottom of a large pan in which the fish can fit without overlapping. Lay a tightly woven cotton cloth or two layers of cheesecloth over the miso in the pan. Wipe the salted salmon with a paper towel to remove the salt and the liquid exuded from the fish. Place all the salmon pieces on the cloth in the pan, and cover them with another tightly woven cotton cloth or two layers of cheese cloth. Spread the remaining miso mixture over the cloth, covering the surface completely. Wrap the entire pan with plastic wrap, and refrigerate it for 5 hours.
- In a small saucepan, combine the dry white wine, komezu, and shallot. Bring the mixture to a boil over medium heat. Reduce the heat to very low, and cook the mixture until it is reduced to 1 tablespoon syrup.
- In a large pot of boiling water, parboil the spinach, excluding the 4 leaves, 1 to 2 minutes. Cool the spinach in ice water, and drain the spinach well. In a food processor, purée the spinach. In a skillet, heat 1 inch oil over medium heat to 320°F. One at a time, add the 4 reserved spinach leaves to the oil, and cook them until they are bright green and translucent, 10 to 15 seconds. Transfer the spinach to paper towels to drain.
- Lift the top cloth (or cloths) from the salmon, and remove the salmon from the marinade. Discard the marinade, or reserve it to use as a fish marinade one more time within 2 weeks, after heating it through and adding more miso and sake, or for making miso soup. If there is any miso residue on the fish, gently wipe it away with a paper towel. At this point you can refrigerate the fish, in a well-sealed plastic bag, for up to 3 days, or freeze it for a longer period.
- Heat a broiler or grill, and the broiler pan or grill rack. With a pastry brush, lightly grease the pan or rack. Transfer the salmon to the pan or rack, and cook the salmon, turning once, until both sides are light golden. A 1-inch-thick salmon steak needs about 8 minutes' total cooking. Marinated fish burns easily, so you may need to cover the fish with aluminum foil as it cooks.
- In a small saucepan, combine 2 Tbsp tama-miso sauce with the reduced vinegar-wine syrup. Place the saucepan over low heat, and cook until the mixture is heated through. Transfer the mixture to a medium bowl, and add the spinach purée. Little by little, whisk in the olive oil. Serve the salmon with the spinach sauce underneath and garnished with the fried spinach leaves.
More about "foiled miso salmon recipes"
MISO SALMON 味噌サーモン • JUST ONE COOKBOOK
From justonecookbook.com
4.8/5 (536)Calories 308 per servingCategory Main Course
- Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30-60 minutes. This is a lightly seasoned miso fish (not miso-marinated fish like Black Cod), so I don’t recommend marinating longer than 1 hour as miso is quite salty.
- Line a baking sheet with parchment paper for baking and foil for broiling. As miso gets burnt easily, remove excess marinade completely from the salmon and place it on the foil/parchment paper.
MISO GLAZED SALMON RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 15Calories 403 per servingCategory Dinner, Japanese, Miso, Salmon
RECIPE: JACQUES PéPIN’S BROILED SALMON WITH MISO GLAZE
From thekitchn.com
Estimated Reading Time 2 mins
BAKED MISO SALMON RECIPE (MISO GLAZED SALMON)
From platingsandpairings.com
RECIPE: GRILLED MISO BUTTER SALMON IN FOIL | KITCHN
From thekitchn.com
9 MISO SALMON RECIPES THAT PACK A FLAVORFUL PUNCH
From allrecipes.com
BROILED SALMON WITH MISO GLAZE - EATINGWELL
From eatingwell.com
BAKED MISO SALMON - HEALTHY WORLD CUISINE
From hwcmagazine.com
MISO SALMON – WELLPLATED.COM
From wellplated.com
MISO GLAZED SALMON IN FOIL PACKETS - FLAVOUR AND SAVOUR
From flavourandsavour.com
Cuisine American, AsianTotal Time 20 minsCategory Entrée/Main DishCalories 223 per serving
FOIL BAKED SALMON WITH MISO SAUCE – MARUKOME
From marukomeusa.com
MISO SALMON WITH MUSHROOMS RECIPE | JAPANESE RECIPES - PBS
From pbs.org
MISO SALMON WITH MUSHROOMS RECIPE | FRESH TASTES BLOG - PBS
From pbs.org
MISO GLAZED SALMON - LAUGHING SPATULA
From laughingspatula.com
JAPANESE MISO SALMON (BARBECUE OR BAKE) | RECIPETIN EATS
From recipetineats.com
BEST MISO GLAZED SALMON RECIPE - HOW TO MAKE MISO GLAZED …
From delish.com
HOW A SIMPLE SOUP CAN BE A GATEWAY TO 3 ADDITIONAL MEALS
From washingtonpost.com
5-MINUTE MISO GLAZED SALMON RECIPE - SERIOUS EATS
From seriouseats.com
#30-minutes-or-less #time-to-make #preparation #healthy #very-low-carbs #dietary #low-saturated-fat #low-calorie #high-protein #low-carb #high-in-something #low-in-something
You'll also love
Related Search