Miso Glazed Salmon

by on March 14, 2016 » Add the first comment.
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miso salmon

  • Ramen noodles (without the flavor packet)
    – or Basmati rice
  • 2 TBL Red miso paste
  • 2 TBL Honey or maple syrup
  • 2 TBL Rice wine vinegar
  • 1 TBL Soy
  • 1 TBL Siracha hot sauce
  • 2 TBL Smooth peanut butter
  • Juice and zest from 1 lime
  • 2 C Coleslaw mix (or shred cabbage, carrot, celery, thinly sliced cucumbers)
  • Toasted sesame seeds
  • Scallions (approx 1 inch pieces
  1. Set refrigerated fish out on a plate to start to come up to room temperature
  2. Mix all of the above except for fish, ramen noodles, slaw mix, sesame seeds and scallions
  3. Reserve 1 TBL, then split the remainder in half.
  4. Brush top of salmon generously with HALF of miso mixture about TWO HOURS before cooking (if possible)
  5. Just before cooking, toss other half of the sauce with coleslaw mix
  6. Start small pot of water boiling for ramen noodles
  7. Broil salmon six inches from broiler element for 5-7 minutes.
  8. Turn and broil 3 more minutes
  9. Boil ramen noodles for about 1-2 minutes or until al-dente
  10. Plate noodles, then slaw, then fish
  11. Spread the reserved sauce on top of the fish
  12. Top with sesame seeds and scallions

Find more like this: Lunches, Meat to Eat SEAFOOD

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