MISO-GINGER MARINATED GRILLED SALMON
Steps:
- Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
- Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams
MISO-GLAZED SALMON STEAKS
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Provided by Bon Appétit Test Kitchen
Categories Ginger Broil Quick & Easy Low Cal Oscars Mother's Day Dinner Salmon Healthy Bon Appétit Quick and Healthy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
- Position an oven rack 6"-8"from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10-12 minutes total.
- Transfer salmon steaks to plates and serve with lime wedges.
GRILLED MISO SALMON WITH RICE NOODLES
Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main
Provided by Rick Stein
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
- Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
- Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.
Nutrition Facts : Calories 566 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.6 milligram of sodium
MISO-GLAZED SALMON
Delicious and simple to prepare, this recipe takes nearly an instant to prepare, especially when your young sous-chefs join you in the kitchen.
Provided by WhatsCookingwithKids
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h40m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
- Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
- Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.3 g, Cholesterol 82.5 mg, Fat 17.2 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 1173.5 mg, Sugar 13.2 g
MISO- GLAZED SALMON
Make and share this Miso- Glazed Salmon recipe from Food.com.
Provided by Vino Girl
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Combine first 4 ingredients, stirring with a whisk.
- Arrange fish in a shallow baking dish coated with cooking spray.
- Spoon miso mixture evenly over fish.
- Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
- Sprinkle with chives.
Nutrition Facts : Calories 286.9, Fat 7.9, SaturatedFat 1.5, Cholesterol 77.4, Sodium 704.5, Carbohydrate 16.4, Fiber 0.5, Sugar 14, Protein 35.9
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
MISO-GLAZED FISH
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
MISO GLAZED SALMON
You will love the taste of this salmon with it's sweet and savory glaze. Serve this with a side of steamed aromatic rice.
Provided by Sharon123
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Lightly spray rack in broiling pan with nonstick cooking spray.
- In small bowl, mix miso, sugar, vinegar, ginger, and 1 tbls. of water; set aside.
- Place salmon steaks on rack in broiling pan.
- With broiling pan at closest position to source of heat, broil salmon 5 minutes.
- Remove pan from broiler and spread half of miso mixture on salmon; broil 1 minute longer.
- Remove pan from broiler; turn salmon over and top with remaining miso mixture.
- Broil salmon 3 to 4 minutes longer, until miso mixture is bubbly and salmon flakes easily when tested with a fork.
- Sprinkle with green onion before serving.
- Makes 4 main dish servings.
- Enjoy!
Nutrition Facts : Calories 528, Fat 31.5, SaturatedFat 7.1, Cholesterol 124.7, Sodium 775.3, Carbohydrate 10.2, Fiber 1.1, Sugar 6.4, Protein 48.4
MISO GLAZED SALMON
Steps:
- To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic.
- Preheat grill to medium.
- Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.
MISO-GLAZED SALMON WITH SUSHI RICE
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Provided by Chris Morocco
Categories Bon Appétit Dinner Seafood Fish Salmon Rice Maple Syrup Vinegar Green Onion/Scallion Pescatarian Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
- Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
- Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
- Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
- Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
- Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.
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- Position rack in upper third of oven; preheat broiler. Line a baking pan with aluminum foil and generously coat the foil with cooking spray.
- Place salmon fillets, skin-side down on the prepared baking pan. Spoon miso mixture generously over each piece of salmon.
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- In a small dish, whisk together the miso, honey, soy sauce and lemon juice until well combined and smooth. Stir in the grated ginger root.
- Place the salmon fillets in a shallow dish and spoon the miso marinade over them. Cover the dish with plastic wrap and transfer to the refrigerator for at least 30 minutes.
- Adjust the oven rack to 6 inches from he broiler unit and preheat the oven on broil for 5 minutes.
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5/5 (1)Estimated Reading Time 5 minsServings 3Total Time 50 mins
- In a medium bowl, combine the miso paste, soy sauce, ginger, garlic, red pepper flakes, and brown sugar, Allow the brown sugar to dissolve. Marinate the salmon for 30 minutes to 1 hour covered in the refrigerator.
- Position a rack near the upper third of oven and preheat the oven to 425ºF. Line a baking sheet with a piece of aluminum foil.
- Place the salmon on the foil-lined baking sheet and drizzle each piece with a teaspoon of the marinade. Bake the salmon filets for 5-10 minutes or until the salmon is tender and flakey in the center. Depending on the thickness of the filet, it may take more or less time. Serve warm topped with sesame seeds, if desired. I like to serve my salmon with a side salad or white or brown rice.
MISO SALMON - EASY SHEET PAN DINNER RECIPE - PLATINGS ...
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4.1/5 (25)Total Time 30 minsCategory Main CoursePublished 2020-11-22
- Preheat oven to 400 degrees. Coat a large rimmed baking sheet with olive oil. For easy cleanup, line the pan with aluminum foil or parchment paper first, set aside.
- Whisk together the mirin, miso, soy sauce, brown sugar and half of the ginger. Place the salmon filet on your baking sheet and brush half of the miso mixture on top of it. Reserve the remaining miso glaze to a small bowl for later.
- Toss the vegetables with the remaining ginger, 2 Tbsp. olive oil and salt and pepper, to taste. Scatter the vegetables around the salmon.
HOT-MUSTARD SALMON WITH MISO-GLAZED ASPARAGUS - FOOD & WINE
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5/5 Published 2013-12-07Servings 4
- In a small bowl, combine the mustard with the honey and hot sauce. Spread the mixture on both sides of the salmon chops, arrange them in a single layer on a large dish and refrigerate for at least 10 minutes and up to 30 minutes.
- Preheat the oven to 500°. On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.
- Meanwhile, in a small bowl, combine the miso paste with the lime juice. Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.
MISO GLAZED SALMON - PREPPY KITCHEN
From preppykitchen.com
Ratings 7Calories 210 per servingCategory Main Course
- In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
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From asiancaucasian.com
5/5 (1)Total Time 40 minsCategory Dinner / SeafoodPublished 2021-07-31
- In a small mixing bowl, whisk together the miso paste, soy sauce, rice vinegar, mirin, sesame oil, ginger, pepper, and green onions until well combined. Place the salmon filet into a sealable plastic bag and pour the marinade over the salmon. Marinate the salmon in the refrigerator for 30 minutes.
- Heat oven on the broil setting. Place the salmon on a foil-lined baking tray. Place on a high rack in the oven. Broil the salmon for approximately 10 minutes, or until fork tender. Watch carefully not to let the salmon burn! Garnish salmon with chopped green onions and a sprinkle of sesame seeds. Serve with a side of sticky rice, or our Baby Bok Choy with Ginger and Garlic.
MISO GLAZED SALMON - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 1Published 2020-11-02Total Time 55 mins
- Cooking the salmon. Mix the miso paste, molasses, soy sauce, water, salt and mirin in a bowl. The marinade is now ready. Pour marinade onto the salmon making sure it is evenly coated. Place in fridge for about 15-20 min to allow the flavors to soak into the salmon. In a heated pan with oil, sear the salmon skin side down at medium-low heat until 70% cooked. Do not pour all the marinade in yet. Flip the salmon over and pour in the remaining marinade. Set aside once cooked
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- In a small bowl, whisk the miso paste with the canola and sesame oils, honey, vinegar and soy sauce. In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 1 hour.
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4.5/5 (6)Total Time 20 minsCategory Main CoursePublished 2012-03-14
- In a baking dish large enough to fit the salmon in one layer, whisk together the miso, mirin, rice wine vinegar, soy sauce, honey, and ginger.
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- Mix the miso paste, maple syrup, vinegar, soy sauce and sesame oil together in a bowl until smooth. If needed, add a small amount of water.
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