Our meal plan this week is from one of our favorite chefs, Jacques Pépin, and it starts out with this super-simple salmon recipe. When I spoke with Jacques, he mentioned this recipe multiple times as one of his favorites and how he loves incorporating ingredients from different cuisines together.
Jacques says, "I have both baked and grilled miso-glazed salmon, but I find that broiling it gives a great result and is also the easiest way to cook it. I make the marinade with red miso paste, maple syrup, soy sauce, hot chili sauce, and rice vinegar. The salmon can be marinated for as long as overnight.
"Miso paste has a deep taste, and the maple syrup, soy, and vinegar give it great complexity. Extra miso glaze can be served with the cooked fish, if you like. Miso keeps forever in the refrigerator and can be used in salad dressings or with poultry or fish."
This recipe calls for skinless salmon fillets, which you can ask the person at the fish counter to do for you. You can also just broil the salmon skin-side down instead and remove it before eating.
While red miso gives it an especially deep flavor, I think any kind of miso paste you have on hand will also work well. I love this sweet-savory glaze and also found it delicious on cod!
- Christine, October 2015
Broiled Salmon with Miso Glaze
red miso paste
tamari or dark soy sauce
hot chili sauce, such as Sriracha
skinless salmon fillets (about 6 ounces each and about 1 1/4 inches thick)
Mix all the ingredients except the salmon together until smooth.
Line a baking sheet with aluminum foil, preferably nonstick. Put the salmon on a plate and, using a spoon, spread the marinade all over the fillets. Place the fillets on the lined baking sheet, cover, and refrigerate for at least 1 hour, and up to overnight.
At cooking time, position an oven rack so it is 5 to 6 inches from the broiler and preheat the broiler. Place the pan of salmon on the rack and broil for about 4 minutes, until the salmon is nicely browned, but still pink inside.
Serve the salmon on warm plates, drizzling any juices over it.
Reprinted with permission from Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin, copyright (c) 2015. Published by Rux Martin/Houghton Mifflin Harcourt.