Wednesday, November 30, 2011
Broiled Salmon with Miso Glaze, Sesame Green Beans and Jasmine Rice
We LOVE salmon in this house, but with this recipe just about any nice fish would do...thick cod, halibut and sea bass all come to mind!
Don't allow the, "blackness" on top of the fish to fool you, this Broiled Salmon with Miso Glaze is cooked perfectly! Miso (a thick paste made from fermented soy beans) is a staple in Japanese cooking. Slightly "charring" miso only enhances its uniquely savory and sweet....earthy delicious flavor!
The tricks to the dish are as followed:
~this is an old photo I took...just keepin in real!
Keep an eye on the fish while under the broiler, the piece of salmon I used was pretty thick (approx 2 inches) and it sat under the broiler about 9 minutes...after I thought it had just blackened enough, I turned the broiler off but allowed the fish to remain in the oven about 5 minutes longer ~ this ensured the salmon was cooked through and cooked perfectly!
Click here for the SIMPLE recipe:
Broiled Salmon with Miso Glaze via Eating Well
For the Sesame Green Beans:
I used haricots verts (skinny French string beans) and cooked them up in a small pot of boiling water, about 5 minutes. Then I drained the water and added the beans back to the same small pot. I drizzled some sesame oil over the top (about 1 tsp) and over high heat, continued cooking the beans until softened but still a bit of a crunch, about 3 minutes longer. A tiny pinch of kosher salt OR splash of soy sauce over the beans at the end is optional, but does heighten their flavor!
Serve with your favorite brand of Jasmine Rice cooked according to package instructions. I plate my rice by firmly packing the cooked rice into a small bowl or ramekin and then inverting onto the dish.
Sprinkle the entire dish with toasted black sesame seeds, sliced scallion and/or cilantro.