Red Miso Ginger Salmon is flavorful and delicious grilled or broiled. I admit that I have gotten away from eating fish. First, it’s very expensive in the Midwest unless you are buying lake fish. And secondly I don’t own a grill and making fish in the apartment usually means that I am stuck with that smell for a couple of days.
Atlantic salmon was actually a favorite food growing up. My mother would always get salmon steaks and we kids would fight over the crispy skin that surrounded the flesh. And then somehow I grew away from it. But I was watching Tiffani Thiessen the other night and she made a Red Miso salmon on the grill that looked so beautiful, I decided to give it one more try. And I’m really glad that I did. Mine was cooked under the broiler and had the addition of fresh ginger. Unfortunately cedar planks were unavailable at my store, but we never missed it. So don’t fret if you don’t have it either
This Red Miso Ginger Salmon couldn’t have been easier to prepare and the final product was delicious and a treat for the eyes as well. I served it with an Israeli Couscous salad with roasted vegetables and feta cheese along with Moroccan Beet Salad and homemade hummus and a riff on a Jerusalem salad. This was a perfect summer Shabbat dinner.
For other delicious salmon recipes try:
Yield: 4 servings
1/2 cup honey or Agave syrup
2 tablespoons fresh lime juice
2 tablespoons red miso
2 tablespoons soy sauce
5 large cloves garlic, grated
About 1 Tablespoon minced fresh ginger
2 pounds skinless salmon fillet, rinsed and patted dry (Mine actually had the skin on.)
Heat the oven to broil with a heavy-duty pan inside. (For less mess, line the pan with foil. If you do not have a broiler, heat the oven to 425 degrees F. For grilling instructions, check out the original recipe.)
Combine the honey, lime juice, miso, soy sauce, ginger and garlic in a small bowl or measuring cup. Mix well.
Lightly oil the pan or foil and place the salmon on top. Spoon enough sauce over the top to cover well. Reserve some sauce to spoon on just before serving.
Cook according to your oven instructions (door open partially or door closed). How long you cook the fish will depend on how thick it is and how rare you like it. I do not like rare fish but I like it to just flake easily. Mine took 15 minutes and was about 1-inch thick. Just keep an eye on it.