Miso-Glazed Salmon in an RV

 It just so happened that I didn't have to cook for Ralph last night because I've loaded him up and he has a ton of leftovers that he needs to use up. I decided to go for salmon. Ralph won't touch salmon with a ten-foot pole. Bob and I are not fanatics, either. It's not that I don't like salmon...I used to love salmon. But, when you've gutted as many fish as I have, as quickly as I have, the smell that remains is one that is not pleasant, nor is it appetizing. If I eat salmon once or twice a year anymore, I'm doing good. Bob has a different reason. He choked on a salmon bone when he was a kid and almost had to go to the hospital to get it out. We love firm, white fish like cod and halibut...salmon is ok. I know lots of people won't agree, and that's ok. But, for us, unless salmon is caught and processed and either cooked or frozen that day, I'll pass on it. I'm spoiled, what can I say? I live in Washington state and I know how fresh fish should smell and taste!
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.

 Miso Glazed Salmon Filet

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.

When my little sister gets back from Arizona and her and my brother-in-law go fishing again, she's going to get me a couple more good salmon filets so I can make gravlox...another one of those recipes that I've been dying to do. So, in the meantime, enjoy...PEACE!