Grilled Miso-Honey Glazed Salmon
The Hubs has been complaining that I'm making him fat, so I've been cooking a lot of salmon. It's a super healthy source of protein, low in fat and packed with all the good stuff that makes you glow. In addition to being super healthy, salmon isn't as intimidatingly difficult as I'd imagined. The miso-honey glaze makes this dish appear a lot more impressive than it actually is, while orange juice lends a bright citrusy zing.
The key to doing the fish justice is timing; the general rule is 10 minutes total cooking time for every 1" thickness of salmon, and if you follow this rule, you'll never overcook your fish.
Ingredients (feeds 2):
300gm salmon fillet, sliced into 2 equal fillets
1.5 tbsp miso paste
1 tbsp honey
2 tbsp orange juice (no pulp, and preferably unsweetened, otherwise, reduce honey to 1 tsp to balance out the sweetness)
1 tsp light soy
1 tbsp mirin
1/4 cup water
Directions:
1) Wash and pat dry salmon, placing it in a tray.
2) Mix miso, honey, orange juice, light soy and mirin together, and schmear the marinade over the salmon for 10 minutes.
3) Turn the salmon fillets once for a thorough marination at the 5-minute mark.
4) Heat a non-stick grill pan at medium high heat, and place salmon fillets, skin-side down, for 3 minutes. Don't touch the fillet when the skin is searing, it will dislodge itself from the pan when ready.
5) Turn over the fillets and grill for another 5 minutes. This is how you get those charred grill marks.
6) After the fillet is turned over, add remainder of the marinade to the grill pan, together with 1/4 cup water to thin it out a little, and let it cook with the fish.
7) Transfer fish to a plate, together with the sauce, to serve. If sauce isn't of desired thickness, let it cook in the pan until sufficiently thick, before serving with fish.
The key to doing the fish justice is timing; the general rule is 10 minutes total cooking time for every 1" thickness of salmon, and if you follow this rule, you'll never overcook your fish.
Ingredients (feeds 2):
300gm salmon fillet, sliced into 2 equal fillets
1.5 tbsp miso paste
1 tbsp honey
2 tbsp orange juice (no pulp, and preferably unsweetened, otherwise, reduce honey to 1 tsp to balance out the sweetness)
1 tsp light soy
1 tbsp mirin
1/4 cup water
Directions:
1) Wash and pat dry salmon, placing it in a tray.
2) Mix miso, honey, orange juice, light soy and mirin together, and schmear the marinade over the salmon for 10 minutes.
3) Turn the salmon fillets once for a thorough marination at the 5-minute mark.
4) Heat a non-stick grill pan at medium high heat, and place salmon fillets, skin-side down, for 3 minutes. Don't touch the fillet when the skin is searing, it will dislodge itself from the pan when ready.
5) Turn over the fillets and grill for another 5 minutes. This is how you get those charred grill marks.
6) After the fillet is turned over, add remainder of the marinade to the grill pan, together with 1/4 cup water to thin it out a little, and let it cook with the fish.
7) Transfer fish to a plate, together with the sauce, to serve. If sauce isn't of desired thickness, let it cook in the pan until sufficiently thick, before serving with fish.
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