KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Preparing a whole side of fish might seem intimidating, but this sweet and salty glazed salmon is surprisingly easy to make. It’s perfect for a crowd, and the leftovers can be flaked over salad—that is, if there are any leftovers.
What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.
Game plan: The glaze for this recipe can be made up to 1 day ahead. Store it in the refrigerator in an airtight container.
Vegetable oil, for coating the aluminum foil
1/2 cup mirin
1/2 cup red miso paste
1/4 cup packed light brown sugar
1/4 cup soy sauce
2 tablespoons peeled and grated fresh ginger (from about a 2-inch piece)
1 salmon side (about 3 1/2 pounds), skin on and pin bones removed
2 medium scallions, thinly sliced (white and light green parts only)
2 teaspoons white sesame seeds, toasted
|
1st Keep
 Renata_Lam
|
Comments