Thursday, March 21, 2013
Miso-Glazed Salmon in an RV
I've had some miso in my fridge for, like, ever now and I've been wanting to use it. Bob and I love, love, love miso soup. I've occasionally looked at recipes for miso-glazed salmon or cod or halibut. My sister sent me over some salmon that her and her husband had caught and I thought it would be a good evening to give in to my curiosity.
I asked my friends if anyone had made it before and Lauren who writes Healthy. Delicious. sent me a link to a recipe that she had done. Click on the link to view her awesome recipe! Then I looked at a few more recipes and got some more ideas and went to work. Thanks so much, Lauren, for giving me a jumping off point to make this recipe!
I also decided to make Fried Rice with it. Not my Pretentious Fried Rice recipe that I posted in January, but a simple vegetable one...but, it's the same recipe, minus the leftover prime rib. I make sure I have everything chopped up and ready to go because the rice is a quick cooking recipe.
1/4 cup packed dark brown sugar
2 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons red miso paste
1 teaspoon lime juice
2 cloves garlic, minced
1/2 teaspoon sesame oil
1/2 teaspoon ground ginger
1 tablespoon fresh, snipped chives
1 pound salmon filets
Preheat oven to 400 degrees.
Spray a baking dish with non-stick cooking spray. (I used my Le Creuset fish casserole for this). Combine everything but chives and salmon in a bowl and whisk the hell out of it until thoroughly combined. Put fish in Le Creuset. Pour marinade over the top...spoon it on and be generous with it. Bake for 15-20 or until fish flakes easily with a fork. Remember, it's better to have salmon a bit undercooked than overcooked. Overcooked salmon is akin to eating a piece of particle board...it's gross! Sprinkle chives over the salmon once it hits the plate.