MISO SALMON (& MORE MISO RECIPES!)
Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner.
Provided by Sonja Overhiser
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Let salmon rest at room temperature for 20 minutes.
- Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).
- Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
- Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.
Nutrition Facts : Calories 185 calories, Sugar 4.1 g, Sodium 622.3 mg, Fat 5.9 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 0.5 g, Protein 27 g, Cholesterol 57.9 mg
MISO WET RUB
Cooking Light. May 2007. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices.
Provided by dicentra
Categories Japanese
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients, stirring well with a whisk.
Nutrition Facts : Calories 267.8, Fat 0.2, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 71.9, Fiber 0.7, Sugar 69.3, Protein 0.6
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
MISO-RUBBED TURKEY WITH TURKEY GRAVY
Using miso on the turkey is a great way to get wonderfully moist meat - always a challenge at Thanksgiving. The skin doesn't get as crisp as it would without, but we think the succulent results are well worth the trade-off. The miso won't give the turkey an Asian flavor, but it will add a rich meatiness to the gravy. Don't use a brined or kosher turkey for this recipe or the bird will be too salty (miso has a high sodium content).
Provided by Lillian Chou
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Peel and chop 1 onion quarter, then pulse in a food processor until finely chopped. Add miso and purée until smooth. Add 1/2 stick softened butter and 1/2 teaspoon pepper and purée until combined (mixture will appear curdled).
- Put oven rack in lowest position and preheat oven to 350°F.
- Rinse turkey inside and out, then pat dry. Working from large cavity end, gently run your fingers between skin and meat of breast to loosen skin, being careful not to tear skin. Push miso butter under skin, including thighs and drumsticks, and massage skin from outside to spread miso evenly. Sprinkle large cavity with salt and remaining 1/2 teaspoon pepper. Fold neck skin under body and secure with metal picks or skewers, then stuff large cavity with remaining 3 onion quarters. Tie drumsticks together with string and tuck wings under body.
- Put turkey on rack in roasting pan and roast 30 minutes.
- Melt remaining 1/2 stick softened butter and brush over turkey, then add water (1 cup) to roasting pan. Tent turkey with foil and roast, basting every 30 minutes and adding more water to pan if necessary, until thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 2 to 2 1/2 hours more (total roasting time: 2 1/2 to 3 hours). Remove foil for last 30 minutes of roasting if turkey is pale. Transfer turkey to a platter (reserve roasting pan) and let stand, loosely covered, 25 minutes (temperature will rise to 180°F while turkey stands). Remove picks from turkey.
- Pour pan juices through a fine-mesh sieve into a 2-quart glass measure, then skim off and reserve fat. (If there is less than 1/2 cup fat, add enough melted butter to total 1/2 cup.) Pour pan juices and 8 cups turkey stock into a 3-quart saucepan and bring to a simmer. Straddle roasting pan across 2 burners, then add remaining cup turkey stock and deglaze roasting pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into remaining stock and bring to a simmer.
- Cook flour and 1/2 cup reserved fat in a 4-quart heavy pot over moderately low heat, whisking, 5 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until gravy is thickened, about 10 minutes. Stir in any turkey juices accumulated on platter and season gravy with salt and pepper.
WET RUB FOR POULTRY
Make and share this Wet Rub for Poultry recipe from Food.com.
Provided by purple raider
Categories < 15 Mins
Time 3m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients and spread over the surface of the food to be cooked.
Nutrition Facts : Calories 1086.5, Fat 112.8, SaturatedFat 16.6, Sodium 24.2, Carbohydrate 26.1, Fiber 13.6, Sugar 2.3, Protein 4.2
More about "miso wet rub recipes"
PRIME RIB ROAST WITH MISO JUS • STEAMY KITCHEN …
From steamykitchen.com
Reviews 29Estimated Reading Time 3 mins
- Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.
- Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.
- While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.
- Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.
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