Miso Crusted Salmon Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
• In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
• Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

Steps:

• In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

Steps:

• Place the miso, tahini, sugar, and water in a saucepan and stir over low heat for 2 minutes or until thickened. Heat a nonstick frying pan over medium to high heat. Add the salmon, skin side down, and cook for 3 minutes or until crisp. Brush the salmon with miso sauce, turn, and cook for 1 minute.
• For the fennel salad, combine the fennel, cucumber, lime juice, fish sauce, sugar, and coriander leaves. To serve, place the fennel salad on plates and top with the salmon. Serve with the remaining miso sauce.

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Steps:

• Preheat oven to 425F.
• In a small bowl, whisk together garlic, miso, tahini, vinegar, and mirin.
• Spread miso mixture evenly over surface of salmon. bake for 10 to 12 minutes or until salmon flakes easily with a fork.

Steps:

• In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
• Preheat the broiler (on low if you have a low and high setting).
• Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
• Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
• Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
• If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
• Preheat the oven to 350 degrees F.
• Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
• Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
• Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

Steps:

• Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
• Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.
• *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.