Seared Salmon with White Wine, Miso, and Soy Sauce Glaze
For 2 small fillets, you'll need:
1/4 cup white wine (I used moscato.)
2 tblsp soy sauce
1 tblsp miso paste
1 tsp sugar
Combine 1/4 cup white wine, 2 tblsp soy sauce, 1 tblsp miso paste, and 1 tsp sugar. If the mixture seems too thick, dilute with a tiny bit of water. Rub the paste on all sides of the salmon.
In pan on medium-high heat, drizzle a bit of olive oil. Pan-fry the salmon until the outside is seared and the inside is fully cooked. This may take anywhere from 8 to 12 minutes depending on the size of the fish fillet.
Serve with rice or green tea soba (Japanese buckwheat noodles) with almond butter. If you wish, deglaze the pan with a bit of white wine. Extra marinade may be drizzled over the fish, if you wish. Ha! I rhymed.
Enjoy!
*****
1 year ago today, how to make a Scrambled Egg Omelet in a Wok.
2 years ago today, Yum Cha Cafe - San Gabriel is still my favorite place for freshly steamed shrimp cheong fun (Chinese rice noodle rolls).
Perfect! My husband is going out of town tonight and I was looking for something to make for myself and this is it!
ReplyDeleteThis looks really good, I bought some green tea soba noodles because they looked interesting and I have no idea what to do with them. NOw I have an idea!
ReplyDeletethis looks great..i've been wanting to try making a fish dish using miso, so looks like this is what will be for dinner this weekend.
ReplyDeleteThis looks delicious and I love to use miso on salmon. It adds wonderful flavor to the fish. Your marinade is thicker than mine and it also has better color. If I ever said "yum" I'd say it here. But I don't do that :-).
ReplyDeleteWC,
ReplyDeleteThis looks great and healthy. You'll prob laugh at me but I have never had Japanese green tea soba. Am I sad or what?lol
Hmmm, I was just eyeing my miso trying to remember what the heck I bought it for. Great idea, WC.
ReplyDelete(nikkipolani)
You always see misoyaki black cod, at least that's the hip dish at Japanese fusion places nowadays. This is the first time I've seen it with salmon
ReplyDeleteThis looks so delicious! So many of the salmon recipes we have require marinating - this will be a good one for when we want a spontaneous salmon dish! ~ Belle
ReplyDeleteI have all the ingredients but the salmon. Must go buy!
ReplyDeleteI'm always looking for new ways to cook salmon and I like your version! I also like your poetic instructions ;p
ReplyDeletePam,
ReplyDeleteDid you make it?
Nic,
Thanks!
Sawyer,
My misoyaki salmon recipe is pretty similar and easy too.
Mary,
You can say yum! The thicker marinade is to compensate for less marination time.
David,
You can find green tea soba everywhere it seems like. I got mine at Trader Joe's.
Anne,
I need to come up with more uses for my miso too. I've had it so long, it's starting to dry out.
Aaron,
This is the poor (wo)man's version. :) I mentioned the misoyaki black cod craze in my misoyaki salmon recipe. I think Nobu kick-started that one.
Muse in the Kitchen,
I rarely plan food in advance to allow for enough marination time but it seems to work fine for me.
Dennis,
Haha. I'm sure you have a much better fish recipe using miso.
Wiffy,
Hehe. Glad someone's amused with my rhymes. ;)
So a lot of people have said how good it looks, or that they want to try it, etc. I actually made it in a pinch for a few friends tonight, but as a glaze for some fresh-caught sea scallops. The recipe as described was actually very thin and not particularly "pasty" or glaze-like.
ReplyDeleteI tried dipping the scallops in the miso-wine broth and searing them, which was just okay. I wanted something more glaze-like, though, so I put the remainder of the mixture directly into the pan to create a reduction. Once I had a nice, thick layer of tasty I seared the scallops for just a minute or two on each side and served with a garnish of sesame seeds. Much better!
Thanks for the inspiration!
Kevin
Kevin,
ReplyDeleteI love comments after someone's tried the recipe. Hmm. This recipe is pretty old; my recipe writing skills are a bit better these days. Was your glaze thicker than mine in the photos? Glazes are easy enough to do by letting the sauce simmer a bit longer to thicken to your liking. Glad you were able to make it work!