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| Servings |
servings
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Ingredients
Salmon
Miso Glaze
- 2 garlic cloves
- 1 ounce fresh ginger a piece about 4” in length
- ¾ ounce red miso paste
- 4 ounces Sriracha Chile sauce
- 1 ounces fresh basil picked off the stem
- 8 ounces sesame oil
- 13 ounces honey
Ingredients
Salmon
Miso Glaze
|
Rate this recipe!
|
Instructions
- For Glaze: Place first 5 ingredients into a food processor or blender. Puree for about 15 to 20 seconds. Using a rubber spatula, scrape down the sides and continue to puree until ingredients are finely chopped, approximately 3-4 minutes.
- Add sesame oil and honey. Continue to puree until mixture has a smooth consistency. Glaze can be stored in the refrigerator.
- For Salmon: Heat oven to 375 degrees. Season salmon fillets with salt and pepper. Place salmon on a sheet tray and cover with miso glaze (about two tablespoons per fillet).
- Place salmon in the oven, cook about 5 to 6 minutes. Then place under the broiler for an additional 2 minutes until glaze starts to darken.
- Remove from the oven, the salmon should be cooked to medium. Serve with rice and mixed vegetables.
Recipe Notes
This recipe is provided courtesy of Z'Tejas.
Tanji,
In this recipe it calls for 8 oz of sesame oil and 13 oz of honey. It also states that 2 TBSP should be placed on each piece of salmon.
I am curious why so much glaze is made for two pieces of salmon.
It does sound delicious and i look forward to trying it.
Hi Colleen- It’s likely the chef didn’t reduce the recipe for the home cook. The recipe does say you can store the leftover glaze in the refrigerator. I would taste as I go. Please let me know if you have any problems 🙂