Miso-Glazed Salmon
(courtesy of Joanne Flocchini, director of corporate giving, Sierra Meat & Seafood in Reno. Serves 4)
Miso, a fermented soybean paste, is a basic flavoring in Japanese cooking. It is available in Asian markets and supermarkets.
1½ pounds salmon filet (about 6 ounces each)
¼ cup mirin
¼ cup sake or vodka
3 tablespoons white or yellow miso paste
1 tablespoon sugar
½ tablespoon soy sauce
2 teaspoons dark sesame oil
Combine the mirin and sake (or vodka) in small saucepan, bringing to a boil over high heat. Boil 20 seconds, taking care not to boil off liquid. Turn heat to low and stir in miso and sugar. Whisk over medium heat, without mixture boiling, until sugar has dissolved. Remove from heat and whisk in soy sauce and dark sesame oil. Allow to cool. Pour glaze into wide glass or stainless-steel bowl or baking dish.
Pat fish filets dry and brush each side with glaze, then place them in bowl or dish, turning a few times in marinade. Cover with plastic wrap; marinate for 2 to 3 hours in refrigerator.
Heat oven to between 375 and 400 degrees F. Spray oil on bottom of baking dish that will accommodate the fish. Place in hot oven and roast for 10 to 12 minutes, depending on thickness of fish. If top of fish isn’t browned, set under the broiler for 2 to 3 minutes to bubble glaze. Watch that it doesn’t burn.
