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Broiled Salmon with Miso Glaze
This is adapted from a recipe that appered in Bon Appetit magazine in 1999. It comes from Buddakan restuarant in Philadelphia. The original recipe called for cod fillets but I had salmon on hand. Any firm fleshed fish fillet will work. Cod, haddock or halibut would be good as well. I used light yellow miso but the darker more fermented will work if you prefer a stronger miso flavor. You will have extra sauce but it works well as a dressing or condiment for other dishes and stores fine refrigerated. I served the fish with wasabi smashed red potatoes, stir fried cabbage, baby bok choy and shitake mushroom wok vegetables and fried wasabi green peas for garnish. As for wine the miso and soy sauce can stand up to a fruity red. I chose Fenestra 2008 Livermore Valley Pinot Noir. Ingredients
- 1/2 cup miso
- 5 tbs rice vinegar
- 1/4 cup sugar
- 2 tbs light soy sauce
- 1/4 ts cayenne pepper
- 1/4 cup peanut oil
- 12 oz salmon fillet, skinned, pin bones removed and cut into 2 pieces
- 1/2 cup fried wasabi green peas (I got them at Trader Joe's)
Directions
- Preheat broiler. Depending on your oven and heating elements rack position may vary. I used a rack position of about 8" from the heating element and the highest broiler setting.
- Blend miso, vinegar, sugar, soy sauce and cayenned pepper. I used a whisk but you can use a blender or food processor if you wish. Gradually stream in peanut oil to form and emulsion.
- Coat the fillets with a fair amount of the glaze on both sides. Transfer to a baking sheet.
- Broil for 5 minutes or until lightly browned. Turn fillets and brush with a bit more glaze. Broil for 5 minutes on the second side until lightly browned or fish is firm to the touch. Cooking time may vary depending on your oven and the thickness of the fillets.
- Serve with more miso glaze table side for fish and potatoes.
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