Miso Glazed Salmon

Fresh and delicious Miso Glazed Salmon made with a miso and soy sauce marinade and served with a light and summery blackberry, arugula and avocado salad!  

Ingredients

For the Salmon:

• ⅓ cup brown sugar 60g packed
• ¼ tsp ground ginger
• 2 tsp red miso paste
• 1-2 thai chili chopped, seeded
• 2 tbsp mirin
• 2 tbsp sesame oil
• 2 cloves garlic smashed, minced
• 2 tbsp soy sauce
• 4 salmon fillets

For the Salad:

• ¼ cup olive oil
• 1 tbsp honey 60ml
• 1 clam shell blackberries ripe
• 1 sprig thyme fresh
• 1 pinch of salt
• ¼ cup champagne vinegar 60ml
• 2- 4 radishes thinly sliced
• 1 avocado sliced
• 5 oz Arugula

Instructions

For the Salmon:

1. Preheat to 425F.
2. To prep the marinade, smash the garlic and remove skin. Mince and set aside.
3. Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part.
4. In a large bowl, add brown sugar, soy sauce, mirin, sesame oil, ginger, miso, chopped chili and garlic.
5. Give it a good whisk.
6. Add the salmon fillets face down. Marinade for about 2 hours. Cover up and transfer to the fridge.
7. Line a baking sheet with parchment paper. Add a few tbsp of the marinade to each filet.
8. Bake for about 15 – 20 minutes or until golden.

For the Salad:

1. In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
2. Cut up some fresh thyme. Add thyme, pinch of salt and champagne vinegar.
3. Add the top and shake.
4. Chop the rest of the blackberries into halves. Thinly slice radishes.
5. Slice and and fan an avocado.
6. Combine all of the prepped ingredients. Drizzle with dressing. Toss and serve.

Notes

1. If you like a bit of extra bite go ahead and slice some red onion thinly then let it soak in your vinaigrette for a bit. They’ll pickle and be delicious!
2. Keep a close eye on the glazed salmon in the oven as it will caramelize and burn pretty fast. I recommend placing the thin side of the fish toward the door as it is a bit cooler there.
3. If you want to turn the spice up add more or switch to habañeros which are hotter.
4. Pretty much any kind of berries will work for the salad.
5. If you’re not a fan of peppery arugula you could use baby spinach or mixed salad leaves.
6. Feel free to add in any extra veggies to taste.

What you need to make this recipe

Salmon: boneless salmon fillets are best for this recipe. I used salmon with the skin on but skinless salmon will also work!

Mirin: If you don’t have mirin, which is a type of rice wine, that tastes amazing in so many Asian dishes, feel free to substitute it for vinegar and I bet no one will notice! 

Sesame oil: sesame oil has such a strong and distinct flavor and is such a common ingredient in Asian cooking. If possible don’t skip it because it makes a big difference!

Miso paste: red miso is saltier and has a stronger savory flavor compared to white or yellow miso. You should be able to find it in most supermarkets or at an Asian specialty food store. 

Champagne vinegar: champagne vinegar is made from chardonnay and Pinot Noir grapes and has a light and floral flavor. If you can’t find it, however, you could use white wine vinegar instead.

Blackberries: The blackberries go perfectly with this dish and balance out the savory flavors from the salmon. If you can’t find blackberries or if you hate the seeds then sub in raspberries or strawberries. 

How to make Miso Glazed Salmon

1. To prep the marinade, smash the garlic and remove skin. Mince and set aside. Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part. 

2. In a large bowl, add brown sugar and soy sauce.

3. Add mirin, sesame oil, ginger, chopped chili and garlic. Give it a good whisk.

4. Add the salmon fillets face down. Marinade for about 2 hours.

4. Line a baking sheet with parchment paper. Add some of the marinade to each filet.

5. Bake until golden.

6. Add a few blackberries and oil to a mason jar.

7. Next pour in the honey.

9. Give it a quick muddle to break up the blackberries.

10. Add thyme, salt, and champagne vinegar. 

11. Add the top and shake until thoroughly combined.

12. Chop the rest of the blackberries and veggies.

13.  Combine all of the prepped salad ingredients and drizzle with dressing.

14. Toss and serve with the fish.

Pro tips for making this recipe

• If you like a bit of extra bite go ahead and slice some red onion thinly then let it soak in your vinaigrette for a bit. They’ll pickle and be delicious!
• Keep a close eye on the glazed salmon in the oven as it will caramelize and burn pretty fast. I recommend placing the thin side of the fish toward the door as it is a bit cooler there.
• If you want to turn the spice up add more or switch to habañeros which are hotter.
• Pretty much any kind of berries will work for the salad.
• If you’re not a fan of peppery arugula you could use baby spinach or mixed salad leaves.
• Feel free to add in any extra veggies to taste.

Frequently asked questions

How long should I marinate the salmon for?

I recommend marinating the salmon for at least 2 hours so it soaks up all of the delicious flavors but you can even prep this the night before and leave it in the fridge overnight.

What’s a good side dish?

The avocado and blackberry salad is such a perfect side to the glazed salmon and it’s nice and light for summer. A side of rice (wild rice or brown rice would be delicious and healthy) or grilled veggies would also make delicious additions.

How can I store leftovers?

Leftover salmon will keep well in the fridge for up to 3 days. You can flake it into salads or reheat it until piping hot all the way through. 

Leftover salad won’t last very long it’s best served immediately because the arugula wilts quickly and the avocado will start to brown.

From: The Preppy Kitchen