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
SAKE-MARINATED SALMON SERVED OVER SHRIMP FRIED RICE IN A SPICY PINEAPPLE REDUCTION
Steps:
- To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper. Cover with sake and let stand for 1 hour in the refrigerator.
- Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut out and dice the sweet flesh. Set aside.
- To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side. Season with salt and pepper.
- Put sesame oil in a hot wok or non-stick pan, add ginger, garlic, and shrimp. Be sure to keep moving the ingredients until the shrimp turn color, then add the egg, scallions, rice and soy sauce, to taste. Keep stirring everything until the oil is all absorbed. When finished put the rice in the pineapple and top it with the salmon and a small side of the pineapple reduction.
MISO GLAZED COD
Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Cut the cod into 4 equal pieces, rinse and pat dry.
- In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
- Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
- Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
- Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
- Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g
MARINATED GREEN BEANS
For many years, I made this dish with asparagus. At Thanksgiving, green beans were all I had, so I used them instead. Everyone enjoyed it. Plus, it doesn't take much time to put together. -Phy Bresse of Lumberton, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Add beans; cover and boil for 3-5 minutes or until crisp-tender. Drain immediately place beans in ice water. Drain and pat dry. Place in a large bowl., In a small bowl, whisk together the soy sauce, vinegar, olive oil, sesame oil, ginger, five-spice powder and pepper. Pour over beans; toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with sesame seeds just before serving.
Nutrition Facts :
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 MARINATED SPARERIBS WITH HICKORY SMOKE
I pretty much came up with this one on accident. Years ago, I was looking for a new flavor and decided to make a marinade out of a few packages of instant Miso Soup (too salty compared to real Miso). It turned out pretty good.... Today I use the real thing. I make Miso from scratch and marinate the ribs for a little less than 18 hours. Every time I've made these ribs they have gone over big. For one you get this interesting taste of Miso plus you can still taste the Pork (unlike a lot of Rubs or over bearing Marinades). The sauce and or side dipping sauces are (should haven't made any yet) be pretty interesting. I was thinking a Wasabi Coconut sauce would be nice with the sweet and the heat!!!. Good luck and let me know how this works for you.
Provided by Mr Jackson
Categories Pork
Time 21h
Yield 1 Rack, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare (cut) ribs as normal for your grill.
- Make marinade with or without optional ingredients.
- Place meat in Ziplock or appropriate container that will cover meat entirely (Miso settles).
- Rotate throughout process of marinating.
- Preheat smoker as usual, drain meat and bring to room temperature.
- Smoke with your favorite wood smoke (hickory is gooooddd).
- I would shorten the marinade time if using baby backs.
Nutrition Facts : Calories 9.6, Fat 0.1, Sodium 4.8, Carbohydrate 2.2, Fiber 0.8, Sugar 0.7, Protein 0.6
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 CHICKEN
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram
THYME MARINATED GRILLED ASPARAGUS
This marinade is a terrific way to add flavor to this delicious vegetable! From Cooking with Caprial, American Bistro Fare cookbook.
Provided by Sharon123
Categories Vegetable
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 2 quarts of salted water to a boil in a large stockpot. Add asparagus and cook until it is crisp tender, 3 or 4 minutes, depending on the size. Drain and dip in icy cold water. Set aside.
- In a bowl combine vinegar, shallots, garlic, thyme, orange juice concentrate, and mustard. Slowly whisk in the oil to blend well. Season with salt and pepper.
- Pour mixture over asparagus. Let marinate while you light the coals or start the grill.
- To make the grilling easier, you can place the asparagus on skewers, running a skewer through each end of the spear and fitting about 5 spears on each pair of skewers. Grill the asparagus on each side just to mark it, 1 or 2 minutes per side. Remove from the grill. Serve warm or at room temperature. Or, you can just broil them till they start to brown, 3 to 4 minutes.
Nutrition Facts : Calories 151.6, Fat 12.4, SaturatedFat 1.7, Sodium 51.4, Carbohydrate 8.6, Fiber 3.2, Sugar 2.4, Protein 4.1
MISO CHICKEN
Provided by Shawn Edelman
Categories Chicken Marinate Low Carb Low Cal Dinner Healthy Self Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad .
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