Miso Glazed Salmon
- Yield 4 servings
This salmon dish is full of flavor.
- 1 cup white miso
- 1/4 cup sake
- 1/4 cup seasoned rice vinegar
- 3 tablespoons packed light brown sugar
- 4 salmon fillet pieces (about 8 ounces each), pin bones removed
- 3 tablespoons white sesame seeds
- 3 tablespoons black sesame seeds
- 1 tablespoon peanut oil, more if needed
- 1 tablespoon toasted sesame oil, more if needed
- Whisk together the miso, sake, vinegar, and brown sugar in a small bowl. Spread a thin layer in the bottom of a shallow dish and add the fish, skin-side down. Spread the remianing marinade evenly over the fish. Cover with plastic wrap and refigerate for at least 4 hours or overnight. (If you prefer less salty flavors, marinate for no more than 8 hours.)
- Toast the sesame seeds in a dry skillet over medium-high heat, stirring occasionally, until lightly browned ans aromatic, about 5 minutes. Let cool.
- Scrape the mainade from the fish and coat the top and sides of the salmon pieces with the semame seeds.
- Heat 1 tablespoon each of the peanut and sesame oils in a large nonstick skillet over medium-high heat. When the skillet is hot, add the salmon skin side up and cook until golden brown and lightly caramelized, 4 to 5 minutes. Carefully turn and cook until the fish is just barely tanslucent in the center, 3 to 4 minutes, adding more oil if needed. Use tongs to very carefully hold the fish on its edges to lightly brown the sides, just 30 seconds to 1 minute. Serve immediately.
Recipe reprinted with permission from the Junior League of Seattle’s Celebrate the Rain (Junior League of Seattle, Wash., 2004).