Broiled Wild Salmon with Miso Glaze
Adapted from “Eating Well: The Magazine of Food & Health”
Light miso (fermented soybean paste) is the key to this great Asian recipe.
1 tablespoon sesame seeds
2 tablespoons shiro miso (sweet white miso) paste*
2 tablespoons mirin (Japanese rice wine)
1 tablespoon reduced-sodium soy sauce or tamari
1 tablespoon minced fresh ginger
2 tablespoons thinly sliced scallions
2 tablespoons chopped fresh cilantro or parsley
*Miso paste, mirin and tamari are available in health-food stores and Asian markets.
- Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil (foil is optional). Spray or brush foil or pan with oil.
- Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3‒5 minutes. Set aside in a small bowl.
- Whisk miso, mirin, soy sauce (or tamari), ginger and cayenne in a small bowl until smooth.
- Place salmon fillets, skin-side down, in prepared pan. Brush generously with miso mixture. Broil salmon, 3‒4 inches from the heat source, until opaque in the center, 6‒8 minutes.
- Transfer salmon to warmed plates and garnish with reserved sesame seeds, scallions and cilantro (or parsley).
Nutrition per serving: Calories: 252, Protein: 30 g, Fat: 10 g, Saturated Fat: 2 g, Monounsat Fat: 3 g, Polyunsaturated Fat: 3 g, Carbohydrate: 7 g, Fiber: 1 g, Cholesterol: 78 mg, Vitamin A: 363 IU, Vitamin C: 6 mg, Calcium: 63 mg, Magnesium: 72 mg, Potassium: 730 mg, Sodium: 432 mg