• Eliana

Miso Glazed Salmon | Appreciate the Little Details

We eat with our eyes, so make the food look pretty and know it’s all in the details. Typically, we don't snap our fingers and do a little two step and bamn! our food appears magically on the table. No, well not unless you're the Queen of England. We make sure to sprinkle extra love up on and in our food. Show some pride in not just the cooking, but in the plating and presentation too! Whip out the China and ring in dinner like every night is New Years Eve. Hold up, for the record, this does not happen in my house every night. We are huge fans of serving food buffet style too, don't get me wrong. With that being said, I do try to make sure the presentation is looking 100. I’ll even go a step further and plate the whole meal, main dish and sides, on each plate, like you see here with this Miso glazed salmon.

Miso glazed salmon is a piece of art, so I like to treat it that way. It goes perfectly with my, well I should say Coco’s, Coconut Jasmine Rice (found also under dinner recipes). The Miso glaze recipe calls for Sake, but don’t worry we don’t use it all, so you can sip, savor, and wash down the rest of the meal with it. Swap out salmon for black cod or sea bass, both go beautifully with the miso too! Either way, take time to enjoy the little details like cleaning the edge of the plate or sprinkling the sesame seeds and sliced scallions in just the right places. Switch up the family style serving method and have fun with plating! Become the artist of your own dish, I dare you.

Here we go. Get your ingredients together and measured out. Then make sure to preheat your oven to 350° F degrees. Line a baking sheet or shallow baking dish with foil.

In a small saucepan, bring Mirin and Sake to a boil for about 20 seconds to evaporate the alcohol. Turn the heat to low and whisk in the miso paste and tamari until dissolved

Turn the heat up, add sugar and whisk until sugar is dissolved, about 1 minute.

Remove from heat and cool to room temperature.

On a baking sheet lined with foil or a shallow baking dish, place salmon skin side up and generously brush with miso sauce. Flip the salmon filet over and brush the other side with miso sauce, as well as up the sides. Allow salmon to marinate for at least 30 minutes in the fridge, skin side down.

Bake in preheated oven until cooked through, about 15 to 20 minutes, depending on thickness and desired doneness. Recoat with miso sauce halfway through, at around 8 minutes. Serve hot!

Miso Glazed Salmon

Prep time: 5 minutes

Inactive time: 30 minutes

Active time: 5 minutes

Cook time: 10 to 15 minutes

Total Time: 55 minutes

Yields: 4 servings

Ingredients:

1/4 cup Mirin

1/4 cup Sake

2 teaspoon Tamari (lite soy sauce)

1/3 cup white miso paste

1/4 cup sugar

4 salmon filets

1 tablespoon sesame seeds

2 scallions, thinly sliced

Directions:

Preheat oven to 350°F degrees. Line a baking sheet or shallow baking dish with foil.

In a small saucepan, bring Mirin and Sake to a boil for about 20 seconds to evaporate the alcohol. Turn the heat to low, whisk in miso paste and tamari until dissolved. Turn heat up, add sugar and whisk until sugar is dissolved, about 1 minute. Remove from heat and cool to room temperature.

On a baking sheet or shallow baking dish, place salmon skin side up and generously brush both sides of each salmon fillet with miso sauce. Allow salmon to marinate for at least 30 minutes in the fridge, skin side down.

Bake in preheated oven until cooked through, about 15 to 20 minutes, depending on thickness and desired doneness. Recoat with miso sauce halfway through, at around 8 minutes.

Serve hot and with a side of Coco's Coconut Jasmine Rice!

Recent Posts

See All