King Salmon with Miso Glaze
Salmon! A perfect, magical fish that can be enjoyed a million ways. This is one of my favorites, it's easy and impressive, and the gingery-salty-miso is a lovely balance to the richness of the fish.
Fishwife’s Wild King Salmon with Miso Glaze
1 Tablespoon white miso paste (available from Asian and health food markets)
2 Tablespoon white vinegar (any kind)
1 Tablespoon soy sauce
1 ½ Tablespoon minced or grated, peeled fresh ginger
4 6-ounce salmon filets
1 Tablespoon sesame seeds, lightly toasted
2-3 scallions, finely sliced
3 T chopped cilantro
Beer or wine, for the chef
To toast sesame seeds: put them in a thin layer in a small frying pan and heat on medium until they turn color. When slightly browned, remove from heat and put into a bowl to stop cooking. Watch them close, these suckers can burn fast!
Preheat broiler and put the salmon skin-side down on a baking sheet. No need to oil the pan, this gorgeously oily fish will slide right off its own skin and onto the plate. (note: tinfoil is pictured here, but it's not really necessary.)
In a small bowl combine the miso, vinegar, soy sauce and ginger, whisking until smooth. Liberally brush salmon filets with the glaze, then broil about 8 minutes until it is golden on top and opaque in the middle. Do not turn over the fish, just let it get golden in there.
Slide a spatula under the salmon filet and slide it off the pan, leaving the skin behind. Top with toasted sesame seeds, scallions and chopped cilantro. Excellent with brown rice and stir-fried bok choy.
Cheers! Now put that loveliness in your mouth and consider the incredible journey it made to get to your table. Ain't life grand!