Best Broiled Salmon with Miso Glaze

Hola amigos I hope you had a splendid weekend! I had a good one, although it went by too quickly, per the usual.

Saturday night Isaac and I dined in and it was the best decision ever considering the meal turned out to be fabulous.

I spotted this recipe for Broiled Salmon with a Miso Glaze in an email from Fitness Magazine and decided it would a good way to use some of the miso I have on hand. I hit up Whole Food’s for some fresh salmon, ginger, scallions and of course came home with some other necessities goodies as well.

We got dinner together in all of 15 minutes. Seriously, the fish required a mere sauce stir and 8 minutes of cook time. While the salmon was broiling I heated up some frozen edamame, and 3 minute Trader Joe’s microwavable organic brown rice. And, voila – a DE.LIC.IOUS dinner was served.

The salmon was excellent! Isaac and I both couldn’t stop marveling over how good it tasted. The flavor from the miso glaze really infused itself into the fish and although the top got a little crispy from the boiler- those bites were actually my favorite!

I followed the recipe, but made a few substitutions based on the ingredients I had on hand. Here’s my version.

Broiled Salmon with Miso Glaze

• 1 tablespoon white miso
• 1 tablespoon rice wine vinegar*
• 1 1/2 teaspoons tamari
• 1 1/2 teaspoons minced fresh ginger
• 16 ounces salmon fillet ( I didn’t skin or cut it)
• 1 tablespoon thinly sliced scallions
• 1 tablespoon chopped fresh cilantro
• 1 1/2 teaspoons Eden Organic Gomasio (Organic roasted sesame seeds, seasalt, and seaweed)*

Directions

1. Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.
2. Whisk miso, rice wine vinegar, tamari ginger in a small bowl until smooth.
3. Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with scallions, cilantro and gomasio.

*Notes: I found mirin, a sweet, low-alcohol rice wine, but decided not to buy it because I had rice wine vinegar at home; I used Gomasio because I had it on hand- toasted sesame seeds would have worked great as well.

If you like salmon I would HIGHLY recommend this recipe- it tasted like something you would pay $25-30 a plate for at a nice restaurant. I loved the glaze, but I’m sure some of the deliciousness had to do with the quality of the fish I bought as well (thanks WFM). And all in all, the price wasn’t bad – the piece Isaac and I spilt cost only $15.00 and there were leftovers. Of course, the leftovers didn’t last long. We devoured the salmon cold on salad for lunch today.

Other excitement over the weekend included signing the lease on a new house that Isaac and I will be moving to this summer. After falling in love with the house at an estate sale the current tenants were having a couple weeks ago, things just kind of fell into place quickly.

The thing I am most stoked about is the kitchen, and for good reason:

I’ve seriously been dreaming about what I’m going to do with all this cabinet, pantry and counter space.

Plus, we’re going to be in 7th heaven having a dish washer!

The rest of the house is amazing as well – I’ll do a full photo tour once we get settled in.

Question of the day- What’s your favorite magazine to find recipes in? I’ve found that Fitness has the best recipes – everyone I’ve tried has become a “go-to” recipe, including the salmon above. And, for some odd reason I have a subscription to Self, Shape, Real Simple and Health, but not Fitness. Go figure!

- Brittany

Tagged as: Broiled Salmon, health-recipe, New House