Lime And Miso Glazed Salmon Recipes

LIME AND MISO-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
• Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
• Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
• Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

MISO-GLAZED SALMON

Steps:

• Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
• Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

MISO-LIME GLAZED SALMON

Steps:

• Preheat the oven to 400° F. Prepare a baking sheet with foil and lightly grease.
• In a small saucepan over low heat, whisk together mirin, miso paste, soy sauce, brown sugar, and lime juice. Leave on low heat to simmer and thicken.
• Heat a well-oiled pan over medium-high heat. Add salmon filets face down to get a good sear. This may take 2-3 minutes per side. Then, remove from heat.
• Place the salmon filets on the baking sheet. Spoon about half of the glaze onto the salmon.
• Bake in the preheated over for about 10 minutes or until cooked to your liking.
• While the salmon cooks, prepare the crema. Whisk together the mayonnaise, citrus juice, a dollop of wasabi, and some salt and pepper to taste.
• Remove salmon from oven.
• Plate! Spoon the remaining glaze over the top of the salmon and sprinkle with sesame seeds. Drizzle crema over top. This dish pairs well with sticky rice and roasted green beans and carrots.

BLACK TEA MISO GLAZED SALMON RECIPE BY TASTY

Steps:

• In a small bowl, whisk together the miso, Pure Leaf® Unsweetened Black Tea, maple syrup, and soy sauce.
• Spread 3 tablespoons of sauce across the bottom of a container large enough to fit the salmon fillets, then arrange the salmon, skin-side down, in a single layer in the container. Spread the remaining glaze evenly over the salmon fillets until they are well coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, up to overnight.
• Heat the olive oil in a large pan over medium-high heat for 1-2 minutes, until the oil is shimmering. Working in batches if necessary, place salmon fillets in the pan, skin-side up, and cook without disturbing for 3½-4 minutes, or until a dark brown crust forms. Carefully flip the fillets and reduce the heat to medium. Cook for another 4-5 minutes, or until the salmon is cooked through and just opaque in the center.
• Garnish the salmon with the scallions, sesame seeds, and a squeeze of lime. Serve with stir-fried vegetables and rice.
• Enjoy!

MISO-MARINATED SALMON

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.