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Hannah Wood/
Miso Salmon Mingle
Miso Salmon Mingle
Miso Salmon Mingle
Miso Salmon Mingle

Miso Salmon Mingle

Link
Category
🍛 Main Dishes
Fish
Dietary considerations
Cooking Time
Prep time: 10 mins • Total time: 25 mins
Ingredients
Servings
2
Comment
Date
notion image
Ingredients
Ingredients
Salmon glaze • 2 TBSP miso (I use red for a sharper flavor, but you’re usually supposed to use white) • 1 TBSP sake • 1 TBSP mirin • 1 TBSP soy sauce • 1/4 TSP toasted sesame oil Rice Options (1) Coconut rice • 2 CUP sticky white rice (or brown) • 1 CUP coconut milk (shake up can w cream) • 1/8 CUP desiccated coconut • 1 TBSP coconut sugar (or brown or whatever you have that’s sweet) • 1 TSP salt • Note: If cooking in a pot, add another cup of water / If rice cooker (b/c you should have a rice cooker) fill water up to the relevant 2 cup line (2) Ginger, barley, rice mixture • 1 1/2 CUP white rice • 1/2 CUP barley • 2 TBSP fresh grated ginger • 1 TBSP mirin • 1 TBSP soy sauce • 2 CUP chicken broth or water
 
Instructions
Instructions
  1. Preheat oven to 450F
  1. Mix glaze ingredients and marinate fish for 1 hour - 30 min
  1. Take salmon out of the fridge 30 min before cooking, wipe off excess glaze from skin
  1. Baking option:
      • Salt skin side of salmon, place skin side down on baking tray
      • Bake for 8 min at 450F
      • Broil for 5-7 minutes longer (baste with glaze if it’s drying out in the last 2 minutes)
  1. Pan + baking option (crispier skin, but harder cleanup):
      • Salt skin side of salmon, place skin side down on hot, oiled cast iron skillet
      • Sear for 2 min then put in oven at 450F for 5 min
      • Broil for 5-7 minutes longer (baste with glaze if it’s drying out in the last 2 minutes)
  1. Take out and serve with:
      • Rice options listed above (just steam everything together!) (or just black rice for the low GL index option 😃)
      • Steamed / roasted broccoli
      • Sesame seeds / scallions