MISO SALMON RECIPE
This recipe shows you how to grill and bake the salmon. Both are incredibly delicious and easy to follow. The fish is marinated with the miso marinate that is savory and sweet. Best Japanese salmon recipe ever.
Provided by KP Kwan
Categories Main
Time 22m
Number Of Ingredients 8
Steps:
- Mix all the ingredients except the fish in a small bowl,
- Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
- Remove the excess marinade.
- Line the baking pan with nonstick baking paper. Brush a layer of oil on it.
- Place the salmon fillet skin side down with at least one inch of space in between.
- Preheat the oven to at least 230°C/445°F. (better up to 250°C/480°F).
- Broil the salmon for 10 to 12 minutes until the edges of the salmon become slightly charred.
- Add all the ingredients except the fish in a small pan. Heat it over low heat for a minute until the sauce thickens. Remove and let it coll.
- Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
- Remove the excess marinade.
- Heat some oil in a grill pan. Grill the salmon over medium heat.
- Shifting the direction once to create the criss-cross grill marks and flip only once to prevent them from breaking.
- Place the salmon on the serving plate over a bed of rice.
- Sprinkle with some white and black sesame and some scallion to garnish.
Nutrition Facts : Calories 818 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 250 milligrams cholesterol, Fat 50 grams fat, Fiber 0 grams fiber, Protein 80 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 489 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
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
MISO SALMON GRAIN BOWLS
Grain bowls are one of my favorite types of meals because they're filling and fun to make and they've got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.
Provided by Molly Yeh
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.)
- To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side.
- Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.)
- Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)
MISO MARINATED SALMON RECIPE BY TASTY
Here's what you need: salmon fillets, miso, sugar, sake, mirin
Provided by Spencer Kombol
Categories Breakfast
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, combine miso, sugar, sake and mirin.
- In a shallow container, combine the marinade and salmon. Marinate at least 30 minutes in the fridge.
- Heat the pan over medium low heat. place a parchment paper in a pan. Place salmon on top of the parchment paper so salmon doesn't burn. Cook 6-7 minutes both side or salmon gets the nice grill mark and color becomes opaque.
- Enjoy!
Nutrition Facts : Calories 346 calories, Carbohydrate 11 grams, Fat 17 grams, Fiber 1 gram, Protein 28 grams, Sugar 5 grams
MISO-GINGER MARINATED GRILLED SALMON
Steps:
- Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
- Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
EASY MISO SALMON
This is an amazing miso salmon recipe that I discovered after eating the miso salmon from The Cheesecake Factory®. It's extremely easy to make and tastes so good!
Provided by shuki
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a shallow baking dish with cooking spray.
- Whisk brown sugar, soy sauce, hot water, and miso together in a large glass or ceramic bowl until thoroughly combined. Add salmon and turn several times to coat. Marinate for 10 minutes, occasionally spooning the mixture over the fish to make sure its covered.
- Transfer salmon to the prepared baking dish and cover with foil. Leave extra marinade in the bowl.
- Bake in the preheated oven for 7 minutes. Uncover, spoon remaining marinade evenly onto the salmon, and bake until fish flakes easily with a fork, about 3 more minutes.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 16.2 g, Cholesterol 72 mg, Fat 6.2 g, Fiber 0.5 g, Protein 32.3 g, SaturatedFat 1.5 g, Sodium 854 mg, Sugar 13.8 g
MISO SALMON
I love miso salmon! It was the obvious choice for developing a healthy weeknight meal. This beautiful dish is full of Asian flavors and fresh, colorful veggies. And it doesn't feel as if the meal was thrown together quickly. -Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.
Nutrition Facts : Calories 591 calories, Fat 36g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1255mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
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