Easiest Way to Make Miso Glazed Black Cod Nytimes

Miso Maple-Glazed Salmon

In a work bowl combine the kasu, brown sugar, miso, mirin, and the remaining cup of water.

Recipe Summary Miso Maple-Glazed Salmon

This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.

Ingredients | Miso Glazed Black Cod Nytimes

1 ½ tablespoons yellow miso paste

1 ½ tablespoons seasoned rice vinegar

1 ½ tablespoons maple syrup

1 teaspoon hot chili sauce (such as Sriracha®) (Optional)

1 teaspoon vegetable oil

2 (6 ounce) center-cut salmon fillets, with skin

Directions

Place oven rack about 6 inches from the heat source and preheat the oven's broiler.

Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.

Brush an oven-ready skillet with vegetable oil.

Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.

Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.

Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

Info | Miso Glazed Black Cod Nytimes

prep: 5 mins cook: 15 mins total: 20 mins Servings: 2 Yield: 2 servings

TAG : Miso Maple-Glazed Salmon

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