The miso paste gives this delicious salmon dish a unique salty taste balanced by the sweetness rendered by the brown sugar used. Its mahogany color from the broiling process makes it an attractive addition to the array of dishes for Christmas eve or any occasion. It is a dish that could be served during a seven fish themed dinner on Christmas eve though a bit untraditional. If you are looking for a delicious but different and yet a crowd pleasing fish dish to go with your traditional ham come Christmas eve or the day itself this is it.
I attended my first Seven Fish themed dinner and it was held at the Feast of the Seven Fishes event at La Tavola Italiana in Pittsburgh, PA. I really enjoyed the magnificent seafood dishes served that night but most importantly the company of Milyssa and her cousin, Janice and her husband, Don plus three wonderful persons from across us at our table. It was a very pleasant evening in the company of people who really love food and cooking with a passion.
My favorites that evening were the anchovy flavored fritter, the mashed potato with bacala and the fried smelt. The delicious main dishes comprising the menu included the use of cod, bacala, swordfish and scallops. I am not Italian and I am not sure if salmon would fit the line-up of an Italian seven fish themed dinner but whether it does or not, this dish will be a welcome change to your repertoire.
I wish I took a picture of the group and the glorious food during this wonderful event at La Tavola Italiana but earlier that day, I just moved most of my stuff out of my office at IUP where I am retiring after this semester and was kind of tired. Luckily, Milyssa just emailed me a picture of her with her family including her wonderful mom Angie, aunts and cousins including Janice during the Ross family gathering at De Nunzio Restaurant at the Latrobe Airport, Latrobe PA. This would suffice as a sort of remembrance of that memorable Italian gathering at La Tavola with Milyssa, Janice and Don. Though not taken at the same site, the heartwarming Italian spirit that I felt that night is captured in this beautiful picture.of Milyssa's family.
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| Angie, Milyssa and Janice are fourth, second and first from the right. I miss this Ross family gathering this past Sunday since I was sick. I love Milyssa's family and would have not minded the long drive to Latrobe. |
Miso Ginger Glazed Salmon
(Adapted from this website).
This dish is quite easy to prepare which involves ingredients you might already have on hand except probably for the miso paste which is available in any Asian store or large grocery stores. Do watch that you do not overcook the salmon.
Ingredients:
- Cooking spray
- 1/4 cup mirin
- 1/2 cup miso paste
- 1/4 cup packed light brown sugar
- 1/4 cup soy sauce
- 2 tbsps fresh ginger, grated
- 3 lbs salmon, skin on and small bones removed
- 2 stalks whole scallions, thinly sliced
- 2 tsps black sesame seed, toasted (white sesame would have looked better)
Combine the mirin, miso paste, brown sugar, soy sauce and ginger in a bowl and whisk the ingredients together till well blended. Reserve 1/3 cup of the mixture in a small bowl and set aside. Save the rest of the mixture as the sauce to be used during the serving the cooked salmon.
Rinse the salmon with cold water and pat dry with a paper towel. Place on the baking sheet with skin side down. Score the salmon with 1/4 inch deep cuts two inches apart. Brush the salmon with the reserved 1/3 cup mixture and cover the fish with plastic wrap. Refrigerate the fish for 30 minutes.
Meanwhile, pass the rest of the miso mixture that you saved through a fine mesh strainer into a small bowl. Set this strained miso mixture aside. Microwave this later for one or two minutes before serving to go as a sauce that you pass around with the cooked salmon.
After 30 minutes, remove the plastic wrap from the fish and broil for about 10-12 minutes. Check doneness with fork. The center should be opaque and the fish attains a golden crust. Do watch that you do not overcook the salmon. (Update: Janice suggests that one takes out the salmon a little bit raw in the middle and let it sit for 10 to 15 minutes and the carryover heat will cook it further).
Remove the salmon from the oven and transfer to a platter. Sprinkle the scallions and sesame seeds on top. Pass the warmed strained miso mixture with the salmon.
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