Miso and honey-ginger glazed salmon

Miso and honey-ginger glazed salmon

Miso is an essential part of Japanese cooking and even considered the soul of Japanese cuisine. Traditionally, Japanese people use miso paste to enhance the taste of soup broth. But nowadays, many people use miso in their salad, as a marinade for any kind of meat and fish, in braising chicken, etc. There are different kinds of miso, white, red and awasemiso. White miso is easily available in any grocery store and also the most popular because of its mild and sweet flavour that has a perfect balance of sweetness and saltiness which is so versatile for home cooking. Don’t get scared of buying a whole container of miso even when you only need four tablespoons or so. They kept well in the fridge for a long period of time. Once you have it, you own it; you will be amazed at what’s next you can make from it. Nutritionally, miso has a lot of benefits to offer.

Who wouldn’t love an easy dinner at home especially when you have been racing with time all day? This Miso and honey-ginger glazed salmon is easy to make and yet very delectable served with sauteed Zucchini and steamed rice.

Start with mixing the Miso marinade ingredients and add the salmon. While the salmon is marinating for 10 to 20 minutes, prepare and cook the rice. “white rice like jasmine or basmati is cooked in 15 minutes, but brown rice needs a longer time to cook.” While the fish is marinating and the rice cooker is cooking if being used; pre-heat the oven while prepping the zucchini. When all the vegetables are set, place the fish in the oven and sautee the vegetables. Everything will perfect timing.

MISO AND HONEY-GINGER GLAZED SALMON

Warming scrumptious recipe with a balanced sweetness and saltiness that is full of umami flavour.
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Yield : 5 people
Prep Time 20 mins
Cook Time 24 mins

Equipment

  • baking pan

Ingredients
 

  • 5 tablespoon white miso paste
  • 5 tablespoon honey
  • 3 tablespoon low sodium soy sauce
  • 1 cloves garlic, finely grated
  • 2 tablespoon ginger, finely grated
  • ½ teaspoon freshly ground pepper
  • 2 pounds salmon fillet

Instructions
 

  • In a bowl, place the miso, honey, soy sauce, ginger, garlic and pepper then whisk to combine.
  • Place the salmon on a plate and add the miso mixture while saving five tablespoons aside. Cover and let the salmon marinade on the counter for 15 minutes but not more than 30 minutes.
  • Preheat the oven to 450°F. Transfer the fish to a baking sheet lined with parchment paper, drizzle the remaining miso mixture and bake for 16-18 minutes, then broil for a minute or two. Out from the oven and let it rest for five to 8 minutes. Transfer to a plate and serve.

Notes

Oven temperatures vary, adjust the cooking time accordingly. The doneness of the fish also relies on its thickness. Leave it whole instead of portioning into pieces, I like the rustic look as you serve, the idea of sharing one whole piece with your family and it always comes out perfectly moist). To test the doneness, push the fish with your fork, if it’s opaque and flake easily, that’s done. Cooking salmon should not be that complicated even without too many gadgets

NUTRITION FACTS

Calories : 364kcal (18%) | Carbohydrates : 23g (8%) | Protein : 39g (78%) | Fat : 13g (20%) | Saturated Fat : 2g (13%) | Polyunsaturated Fat : 5g | Monounsaturated Fat : 4g | Cholesterol : 100mg (33%) | Sodium : 1035mg (45%) | Potassium : 970mg (28%) | Fiber : 1g (4%) | Sugar : 19g (21%) | Vitamin A : 89IU (2%) | Vitamin C : 1mg (1%) | Calcium : 37mg (4%) | Iron : 2mg (11%)
DID YOU MAKE THIS RECIPE? Tag @cookmejoyathome on instagram so we can admire your masterpiece!!

Stir-fried zucchini with garlic and oregano

When life hands you with zucchini, make this recipe. Easy, inexpensive, healthy and a great side dish.
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Yield : 15 people
Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins

Equipment

  • Large saute pan

Ingredients
 

  • 4 Medium size zucchini, thinly sliced but not too thin
  • 3 cloves of garlic, minced
  • 1 tbsp red pepper flakes
  • 4 tbsp olive oil, divided
  • 2 tbsp chopped fresh oregano- optional
  • 1 tsp freshly ground pepper
  • salt to taste

Instructions
 

  • In a large saute pan, heat 2 tablespoons of olive oil on medium heat. Add the garlic and red pepper flakes, cook for 1 minute or when the fragrance is on the air but not brown. Turn the heat on high, add the Zucchini, stir to combine with the garlic and red pepper flakes. Put the lid on, lower the heat and continue cooking for another three minutes. Turn off the heat, add the chopped oregano, pepper, salt to taste and drizzle the remaining extra virgin olive oil…..Serve.

Notes

There should be a little crunch when you chew the vegetable, but either way soft and crunchy taste delicious. Oregano is optional, use any herbs you prefer and or available. Lemon Zest will add extra zing.  Instead of drizzling the remaining olive oil before serving, I used a homemade oregano olive oil for an extra boost.

NUTRITION FACTS

Calories : 46kcal (2%) | Carbohydrates : 3g (1%) | Protein : 1g (2%) | Fat : 4g (6%) | Saturated Fat : 1g (6%) | Polyunsaturated Fat : 1g | Monounsaturated Fat : 3g | Sodium : 13mg (1%) | Potassium : 159mg (5%) | Fiber : 1g (4%) | Sugar : 1g (1%) | Vitamin A : 275IU (6%) | Vitamin C : 10mg (12%) | Calcium : 22mg (2%) | Iron : 1mg (6%)
CATEGORY: Side Dish
CUISINE: American
KEYWORDS: oreganostirfryZucchini
DID YOU MAKE THIS RECIPE? Tag @cookmejoyathome on instagram so we can admire your masterpiece!!