Thursday, May 20, 2010

Miso Glazed Salmon with Roasted Asparagus

Try this recipe and you will be addicted, instead of heavy butter loaded complex sauces, this healthy and easy recipe is offering a flavor intensive meal.  For a healthier meal and the best flavor try to get wild caught salmon. It feeds largely on krill, which gives it the lovely pink color.  In contrast, farmed salmon are fed pigments to achieve their ruby glow. Farmed salmon are also fed antibiotics to keep them healthy while living in a confined space. Check out previously frozen coho salmon in the fish case at your neighborhood market. Wild caught Alaskan coho salmon is readily available.


1 tablespoon sesame seeds
2 tablespoons sweet white miso paste,
2 tablespoons mirin, (Japanese rice wine)
1 tablespoon reduced-sodium soy sauce, or tamari
1 tablespoon minced fresh ginger
A few drops hot pepper sauce (optional)
1 1/4 pounds center-cut salmon fillet, cut into 4 portions*
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro, or parsley

* I added 1 tbs sesame oil and 1 tbs honey to the above ingredients and used organic rice vinegar instead of mirin since the ones I could find our grocery store included corn syrup.


1.Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.

2.Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.

3.Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.

4.Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.

5.Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).

Recipe is adapted from The Essential EatingWell Cookbook, 2004.

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