This Miso Soy Glazed Salmon Recipe Is Divine
This week we have something special from our Burlesque chef. A delicious recipe for miso soy glazed salmon that makes for a flavourful sweet and salty dish. You’re going to love it and if you don’t have miso in your cupboard go buy some. It’s one of those things that needs to make a home in your press along with the mustard, soya sauce, vinegar and good olive oil. Oh and anchovies. So here’s our chef:
It’s no secret that I adore Asian food and the majority of food that I cook will have some Asian inspired element in there somewhere.
The Japanese have an ability to create dishes that have a wonderful texture, flavour and softness especially when it comes to cooking fish and to achieve this complex balance between the flavourings that define their cuisine and the essence of the ingredients – without over complicating and drowning the meat – is a wonderful technique. This miso glazed salmon is the perfect example.
I have used this Japanese inspired glaze with Salmon steaks as they hold firmly together but it will work equally as well with Salmon darnes, tuna steak and firm white fish. Try this served with a little bit of wasabi on the side. The sharpness intensifies through the softness of the Miso. It’s really delicious!
Serves 2
Marinade:
2 salmon Steaks
1 tbsp Miso Paste (White)
2 tbsp Shoyu Soy Sauce
1 level tsp Brown Sugar
Glaze:
1 tbsp Miso Paste (White)
2 tbsp Brown Sugar
6 tbsp Water
3 tbsp Shoyu Soy sauce
2 tbsp Sake (Japanese Rice Wine)
1 tbsp Rice Wine Vinegar
Mix all marinade ingredients together and rub into fish. Place in fridge and leave for 30 minutes.
In a saucepan, add the water, soy and sugar and reduce by half. Add the sake, miso and vinegar and simmer for 10 minutes.
Place the fish on a baking tray and brush with glaze on each side.
Cook at 180°c for approx 10 minutes, glazing twice through time and once before cooking.
Enjoy with baby potatoes, salad or vegetables and a Pinot Grigio.
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