Broiled Salmon with Orange Miso Glaze

by Brenda Langton, Tastemaker in Residence

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Ingredients

2 inches Ginger root, peeled
2Tbsp. Frozen orange juice concentrate
2 Tbsp. Mirin (instead of sugar)
3 Tbsp. White or light miso
1 1/2 lb. Fish Fillets
Toasted Sesame oil

Instructions 

  1. Grate the peeled ginger; then squeeze the ginger tightly in your had to extract the juice. Mix together the ginger juice, orange juice concentrate, mirin and miso, and stir until smooth.
  2. Clean and dry the fish fillets and lightly rub the bottom sides with toasted sesame oil. Place the fish in a baking dish.
  3. Broil the fish for 5 minutes about 3 to 4 inches from the flame. Then, spoon a generous amount of glaze on each fillet and continue broiling until the fish is opaque, about 5 more minutes. Watch carefully. You can brown the glaze, but do not allow it to burn. 

Cooks Notes

  1. No reason for sugar in Japanese food prep - Sumura Organic is one good option
  2. You can mix Mirin with Rice Vinegar for a good salad dressing
 

 

Food & Drink, EntréesCynthia Sutterfish, filet, Brenda Langton, recipeComment