This is a delicious savory, sweet and salty salmon recipe- and quick and easy to make. I paired it with stir-fried veggies and jasmine rice- so good. This would also be a delicious glaze on tofu!
Miso Glazed Salmon:
1. Prepare your glaze:
2 tablespoons red miso or 3 tablespoons white miso (as it is a bit milder)
2 tablespoons sake
1 tablespoon sugar (less or more to taste)
3 teaspoons soy sauce
1/2 fresh squeezed orange
Marinate and refrigerate your skinless salmon filets in the glaze for at least 30 minutes. Can also be marinated overnight. To ensure the salmon is fully coated (and super flavorful) pour half the glaze on the bottom of a pan/container, add the salmon, then pour the rest on top, and cover with plastic wrap, and refrigerate.
2. Bake the salmon:
Preheat your oven to 425
Once preheated, add your salmon to a cookie sheet and bake uncovered for about 10 minutes (may need more depending on how thick your salmon is- but want to see that the flakes are separating)
When it is just about cooked through, set your oven to broil, and broil for 3-5 minutes.
Remove from oven and sprinkle with sesame seeds (optional)
Stir-Fried Vegetables:
While the salmon is baking, you can make your vegetables.
Slice your vegetables and garlic- use whatever you like- just make sure not to cut too thick so that they cook quickly. I used: carrots, sweet bell peppers, asparagus, baby corn, green onion, mushrooms, steamed edamame and water chestnuts. Mince 1-2 cloves of garlic.
Heat a wok or sauté pan on high
Add about a tablespoon of your favorite cooking oil- I used extra light taste olive oil
Add a drizzle of sesame oil for flavor
Add your minced garlic to the pan, and a pinch of ground ginger- or fresh if you have it, and stir fry for about 1 minute until fragrant
Reduce the heat to medium
Add your hardest/longest cooking time vegetables first to the pan/wok, such as carrots,
Then add the softer/less cooking time vegetables, with green onions, mushrooms last. If using pre steamed pre-shelled edamame and water chestnuts, add last.
Keep stirring and cooking the vegetables till tender but still crisp.
Salt and Pepper to taste
Squeeze fresh orange juice on top and stir- remove from heat
If serving with rice, prepare rice per the package simultaneously as you stir-fry your vegetables.
Nutritional Notes:
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