Miso Ginger Salmon
I wish I could say that I’ve always been confident when it comes to cooking fish at home. I wish I could say that, but I can’t. For years I’ve been terrified of working with fish at home. Fish is delicate, hard to handle and liable to go awry at any moment. Leave the fancy seafood to the fancy restaurant chefs. Fortunately, in an effort to be fearless and incorporate this healthy protein into my diet, I have debunked the myth that fish is too finicky for home cooks. You too can be a fancy seafood chef, amazing your family and friends alike.
A miso-based ginger glaze coats this tender salmon fillet. Pairing sweet agave nectar with salty soy sauce and the tang of fresh ginger, this is a flavor packed meal that will impress even the most skeptical dinner guests. Salmon has a remarkably fast cooking time (less than fifteen minutes), which makes this gourmet meal a viable candidate for your weeknight schedule. Weeknight seafood gourmet? Go on …
Miso paste is very common in Japanese and Asian cuisines. It is a pale yellow paste of fermented soybeans. I know it sounds weird, but it tastes oh so delicious. Ever had miso soup? This paste is what gives miso soup it’s flavor. It can be found at Asian markets, a variety of specialty stores or can be ordered online. Look for it in the refrigerator section! The glaze whips up in no time and can be stored in the refrigerator for up to a week. Make a double batch so you’ll have extra ready to go the next time you you in a time pinch. Use the freshest salmon you can find and you will be a Weeknight Dinner Hero.
Miso Ginger Salmon
Cook Time: 10 minutes
1 1/2 pound salmon fillet, skin on, cut into 4 fillets
3 tablespoons light miso paste
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
2-3 teaspoons agave nectar or honey
1-2 teaspoon sesame oil
2 tablespoons sweet white wine
1 tablespoon toasted sesame seeds (optional)
- Line a baking sheet with foil and spray with non-stick cooking spray. Preheat oven to 475 degrees and position the rack in the upper third of the oven.
- In a small bowl, combine the miso, soy sauce, ginger, agave, sesame oil and wine with a whisk or a fork.
- In a baking dish, coat the salmon fillets with the miso glaze, turning each piece to cover all sides. Refrigerate for at least 15 minutes or up to an hour.
- Place the salmon fillets on the prepared pan, skin side up. Bake for 2-4 minutes or until the skin becomes slightly crispy.
- Using a slotted spatula, carefully flip each salmon filet over, so that the skin side is down. Bake for an additional 6-8 minutes or until the top is beginning to turn golden and slightly charred in spots.
- Remove from oven. Sprinkle with toasted sesame seeds. Serve hot.