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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (363g) Recipe makes 2 servings |
||
| Calories 579 | ||
| Calories from Fat 100 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 116mg | 38% | |
| Sodium 2111mg | 87% | |
| Potassium 926mg | 26% | |
| Total Carbohydrate 56.5g | 18% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 29.8g | ||
| Protein 53.4g | 106% | |
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Miso Salmon
By: AmandaInOz
Jun 7, 2007
From Chef Ben of Cooking with the Single Guy. Time does not include marinating.
SERVES 2
Ingredients
- 16 ounces salmon fillets (1-inch thick)
- 1/4 cup miso
- 1/4 cup rice vinegar
- 1/4 cup sake
- 2 tablespoons light brown sugar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated gingerroot
- 1/2 cup panko
Directions
1
In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.2
Preheat oven to 400°F.3
Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Sharon123
On Apr 11, 2008
This made for a yummy dinner at our house! I halved the recipe, and used sherry in place of sake. My DH and I enjoyed this served with roasted Brussel sprouts. Thanks Amanda!
From: WI Cheesehead
On Apr 3, 2008
Definite 5! Only problem was the recipe didn't state an oven temp, so I cooked it at 375°. My salmon was thicker, so it took closer to 20-25 minutes, but the sauce is a definite keeper! You must reduce it and pour on after the salmon's cooked. I used Sucanat for brown sugar and regular white vinegar (also powdered ginger). Yum! Made for Asian Soy challenge.
From: evelyn/athens
On Jun 4, 2008
Very nice recipe for salmon. The instructions were clear and easy to follow and the finished product was delicious. Thanks.
From: The Flying Chef
On May 14, 2008
This was awesome. I did a couple things differently when the fish was just about cooked i removed and topped with the panko flakes. I then placed under the grill for a couple of minutes to crisp them even better, and to give a more golden brown colour than just from the pan. I poured sauce on the plate and then topped it with the salmon. So I could enjoy the crispness of the flakes as well as the taste of the fabulous sauce. I loved all the flavours it was an absolutely gorgeous dish and it will be frequenting our table often. Thanks Amanda!!!
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