Miso Glazed Salmon
By: Sheri Wetherell
Published: August 31, 2008

I've said it before, salmon runs through our blood here in the Pacific Northwest. If there's one food that sums up our culture I'm certain it would be salmon. In our home we always have fillets in the freezer, and eat it regularly (who needs Omega 3 supplements?!). Smoked, grilled, poached, burgers, sashimi, sushi, in bouillabaisse. Everything short of salmon sorbet, and I wouldn't even put that past us. We went with an Asian flavor in our latest preparation and glazed our fillets with miso. Then, we served it on top of forbidden rice (a tiny grain rice, but more on that later) and garnished it with seaweed salad and tsukemono (Japanese pickles). For the simple glaze we used equal parts miso to mirin and coated the fillets on all sides. Then we popped it under the broiler for a few minutes on each side. Delicious and easy!

Comments:
Alisa
August 31, 2008

They look wonderful! Why is the rice called "forbidden rice"?
Mr.Sound

I love fillet. Usually when in a hurry and just wanted to have a nice, easy and quick meal I just toss two slices (yes 2, I'm not contented with 1), in a pan and just deep fry it. But I really love it on sushi.