CRISPY SALMON WITH MISO-HONEY NOODLES
The key to crispy salmon is shallow frying in a large skillet. All you need is a thin coating of oil, about 3 tablespoons. Turn the salmon every 2 to 3 minutes so that all sides are equally crisp.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
- Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
- Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
- When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.
MISO HONEY SALMON
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to 350 degrees F over medium-low heat.
- Combine the honey, lime juice, miso, soy sauce and garlic in a small bowl and blend well.
- Place the salmon on the cedar plank and brush with the sauce to coat. Set the plank on the grill, cover and cook until the salmon just flakes with a fork, 20 to 25 minutes.
- Toss the scallions and lemon wedges in the oil and season with salt and pepper. When the salmon has about 5 more minutes to cook, add the scallions and lemons to the grill and cook them until charred and softened.
- Remove the salmon from grill, brush with more sauce and let sit for 5 to 10 minutes.
- Serve the salmon with the charred scallions and lemons.
CRISPY-SKIN SALMON WITH MISO-HONEY SAUCE
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Provided by Lauren Stanek
Categories Bon Appétit Dinner Seafood Fish Salmon Honey Sesame Ginger Green Onion/Scallion Dairy Free Peanut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.
- Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.
- Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.
- Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1-3 minutes more, depending on thickness.
- Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.
ONE-PAN MISO HONEY SALMON FOR TWO RECIPE BY TASTY
Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.
- Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.
- Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.
- Bake for 10-12 minutes, or until the salmon is cooked to your liking.
- Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, Sugar 26 grams
BAKED HONEY-MISO SALMON FOR ONE
This miso salmon is an easy dinner treat for yourself that doesn't involve you peeking into the oven every 5 minutes.
Provided by NormalPerson
Time 4h20m
Yield 1
Number Of Ingredients 4
Steps:
- Pour rice wine and miso into a container and mix together, but don't overmix. Add honey and mix until mostly smooth with a few lumps remaining. Place salmon in the container, cover, and let sit in the refrigerator for 2 hours. Flip and let sit for 2 more hours.
- Preheat the oven to 255 degrees F (124 degrees C).
- Remove salmon from the marinade and shake off excess. Discard the remaining marinade. Place fish on a heavy duty piece of aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork and is a little charred at the edges, 15 to 20 minutes.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 33.7 g, Cholesterol 47.8 mg, Fat 4.8 g, Fiber 1 g, Protein 23.7 g, SaturatedFat 1.1 g, Sodium 702.2 mg, Sugar 18.3 g
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