I 
am always looking for a good salmon recipe, one that doesn’t over power the amazing flavour that salmon possesses but one that still leaves me wanting to make it again. The last few salmon recipes I’ve tried have all ended very poorly but I finally figured out the major difference between when my recipe turns out good and when it ends up filed under “G” in the bin under the sink. Fresh vs Frozen. I really didn’t think that I would find a difference between fresh and frozen salmon but lately the frozen stuff I’ve had has been über fishy and sometimes just down right gross. I had given up on salmon for a while there to be honest but the last 2 times we’ve had salmon I’ve been pleasantly surprised. Each time a recipe has turned out well it’s been with fresh fish (as fresh as you can get living in Alberta).
This evening for dinner I decided to try my hand at an Asian inspired salmon dish, enter a miso glaze and a hint of ginger. I loved everything about this salmon recipe. It was fast (under 30 minutes), the flavours exploded in your mouth but weren’t over powering to the subtle delicate flavour of the salmon, and it was easy.
The biggest challenge I faced with this recipe was finding the White Miso paste. I finally located it in one of the local Asian superstores that I had been contemplating going into but just hadn’t found a reason to go yet. I used to shop at the Asian grocery that was around the corner from my apartment in Ontario but for whatever reason I just haven’t gone to them here in Alberta yet.
Walking into it was almost like being back in Ontario, there are certain stores that always smell the same no matter where you are, Michael’s, The Bulk Barn, and Asian Grocery stores to name a few. If not finding miso paste was an issue in other stores the opposite was true here, they had so many varieties of miso I hardly knew which one to pick! For this recipe I don’t think that it really mattered much in terms of brand but it wanted white miso, not the red (which until this afternoon I didn’t know existed).
Recipe
- 1 tablespoon white miso
- 1 tablespoon rice wine vinegar
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons fresh minced ginger (I had a hunk frozen so I just grated some of that up)
- 8oz of center cut salmon, skinned
- Heat your oven to 350*
- Place a sheet of aluminum foil in an oven safe dish, spray lightly with a cooking oil.
- Place the salmon, skinned side down in the pan.
- In a small bowl whisk together the miso, rice wine vinegar, soy sauce, and ginger until it is combined and smooth.
- Generously brush the mixture over the salmon.
- Place in the oven and bake for 10 minutes (or until the salmon is cooked through – this really depends on how thick your salmon is).
- Take out of oven, brush again with miso mixture and return to the oven, broil for 2 minutes, making sure it doesn’t burn.
- Serve immediately. You could garnish this with some fresh green onion or some toasted sesame seeds but I was too hungry and completely forgot about them.
Cheers and Enjoy!
Life with Beasties 