It’s been a C.I. kind of week. I was excited to see a fairly straightforward recipe for miso glazed salmon in their summer cooking edition. It was really tasty (plus we got a really nice piece of salmon), though the salt fiend in me found it slightly sweeter than I wanted. Pictured with basil jalapeno rice and sauteed bitter melon with squash (recipe to follow).
1.5 pound piece salmon, cut into four servings
1 cup miso
1 cup sugar
1/2 cup sake
Combine miso, sugar and sake. Pour over salmon in plastic bag. Marinate at least 5 hours and up to 24.
Remove from bag and place salmon on foil lined broiler pan, skin side down. Add a spoonful of marinade on each filet. Broil 6-9 min or to desired temperature. Serve over rice.
Jalapeno Basil Rice: I simply combined leftover white rice with a little sauteed onion and jalapeno, scallion and chopped Thai basil, plus a splash or two of fish sauce.