This is a simple and quick way to prepare very flavorful salmon. Extra glaze can be stored, tightly covered, in the refrigerator indefinitely and also be used to glaze tofu, eggplant, and other vegetables. -Linda Shiue
Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.
- 1 Tablespoon sesame seeds
- 2 Tablespoons white miso paste, reduced-sodium if available
- 2 Tablespoons mirin (Japanese sweet rice wine)
- 1 Tablespoon reduced-sodium soy sauce, or tamari
- 1/2 Teaspoon grated fresh ginger
- 1 Tablespoon water, if needed to thin glaze to a pourable consistency
- 1 Pound skin-on, center-cut salmon fillet, cut into 4 portions
- 2 Tablespoons thinly sliced scallion
Step 1: Position oven rack in upper third of oven; preheat broiler.
Step 2: Line a small baking sheet with foil. Coat foil with cooking spray.
Step 3: Toast 1 tablespoon sesame seeds in a small, dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
Step 4: Whisk together 2 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, and 1/2 teaspoon grated fresh ginger in a small bowl until smooth. Thin with 1 tablespoon water as needed; glaze should be thick but pourable.
Step 5: Place salmon fillets, skin side down, on prepared baking sheet. Brush with miso mixture.
Step 6: Broil 1 pound salmon, 3 to 4 inches from heat source, until opaque in center, 6 to 8 minutes.
Step 7: Transfer salmon to serving plates and garnish with toasted sesame seeds and 2 tablespoons sliced scallion.