This miso glaze is a super easy way of creating a gourmet dinner in just a few minutes. Jen’s favourite bases for the glaze are eggplant and Salmon as they absorb flavours so well. Other great bases would be chicken, pork, pumpkin, mushrooms, zucchini … most things really.
Ingredients for the miso glaze
- 2 tablespoons white miso or yellow miso ( I love the chickpea miso for a milder, nuttier flavour)
- 1/4 cup brown sugar
- 1 tablespoon of freshly and finely grated ginger
- 2 tablespoons soy OR tamari sauce
- 2 tablespoons hot water
- 4 pieces of salmon (1 inch thick)
- 2 tbsp black sesame seeds
- 2 tbsp spring onions/shallots
- 250g daikon
- 200g black bean spaghetti
1. Using a whisk, blend together sugar, soy, water, ginger and miso
2. Bake salmon as whole pieces in a baking tray or dish lightly coated in coconut oil. Use whatever size dish ensures that slices will be significantly rather than sparsely immersed in glaze to help with moisture (use all of the miso glaze)
3. Sprinkle slices with spring onion and sesame seeds
4. Serve with accompaniments of your choice ( I love the salmon perched on top of a bowl of black bean spaghetti with the glaze slightly dressing the pasta
If your glaze has thickened too much, you can always thin it out slightly to create more of a dressing by adding a little hot water to the cooking pan and stirring well to extract the juices that have stuck to the tray. Miso salmon is perfectly partnered with steamed green vegetables or a simple salad. This recipe is a great chance to experiment with (the nutritionally loaded) daikon. Using it either raw or cooked, it balances well with the richness of the dish.
If you like a crispy finish, grill instead of bake the salmon. Grill briefly at 160 degrees skin side down then turn over and increase to 200 degrees to golden top/crispen skin.
I have been non-specific about cooking time As it will depend on whether you like your salmon rare, medium or well done.
Serves 4. Cost to members (including black bean spaghetti yet excluding salmon) is $5.60.
Alternative Serving Idea
If you’re serving many guests at a party or to eat as an entree instead of a main course, use my canape catering idea & cut salmon into bite size pieces & serve on Asian ceramic spoons garnished with raw enoki mushrooms sitting atop. Serves 40.
For more Japanese themed recipes visit this page.