I don't make a lot of fish but when I do make it, it's normally tilapia. I know I should branch out a bit. My son loves salmon...and you just cannot deny the health benefits of this fish, so when I saw wild salmon on sale at the store, I decided to pick some up.
I honestly had no idea how I wanted to prepare the salmon when I bought it. I do occasionally enjoy grilled salmon in restaurants, but outdoor grilling is not an option when there is 10 feet of snow and the temperature is 2 degrees F outside. I did a quick search on the web and found a few easy recipes to try. I adapted it to what I had on hand, and was pretty happy with the results!
Ok...I know a lot of people cook and eat salmon WITH the skin on...but...ew...gag....I just cannot do it. The salmon filets that I bought were skinless. I changed up the recipe I found just a bit. I did not marinate the fish. I pan sauteed it and then once the fish was almost done, coated it in the glaze, flipping once. The glaze has sugar in it, so it does get sticky in the pan..so saute with care. The leftover glaze went on top of the fish when it was done for extra flavor. The glaze was a perfect compliment to the salmon.
I'll be making this one again.
Miso-Ginger Glazed Salmon
Servings - 4 Serving Size - 1 salmon fillet (precooked wt. 6 oz.) w/1/4 glaze recipe
Points Plus per Serving - 9 Points+
Calories - 355.8, Total Fat - 11g, Carb. - 21.9g, Protein - 44g, Fiber - 0.1g
4 (6 oz.) boneless, skinless, salmon fillets (fresh or thawed if frozen)
salt and pepper, to your liking
1 TBS olive oil
1/4 cup packed brown sugar
2 TBS miso paste
2 TBS low sodium soy sauce
2 tsp. ground ginger or 1 TBS fresh minced
2 cloves garlic, minced
pinch of (or more to taste) of ground fresh chili paste (sambal oelek)
water (adjust the amount to get a thick glaze)
- Salt and pepper salmon fillets. Set aside.
- In med bowl, make the glaze by combining the brown sugar, miso, soy sauce, ground ginger, garlic and chili paste. Add some water if needed to thin. Mixture should be a little on the thick side.
- Heat large non-stick pan with 2 tsp. olive oil over med high heat. When oil is heated, add fish, flat sides down. Fish should sizzle when you put into pan. Cook for about 4 minutes, brush the fish with glaze and flip. Coat again with glaze and cook on other side until fish is done. (3-4 minutes) Do not overcook. Fish should be opaque and flaky, but not dry.
- Remove from pan and coat again with remaining glaze, if desired.
My fish-loving son liked this recipe a lot. The sweet heat and salty the of the glaze was a nice compliment to the hearty salmon fillet.
We've enjoyed a brief thaw here the past few days. I can finally see pavement, and the grass is peeking out in a few places under the blanket of snow that persists. Spring can't come soon enough! Next week it's back to the miserable cold again.
Hope everyone is thinking warm thoughts!
I am sort of excited for Paczki (pronounced Poonch-kee) season though! I am seeing them popping up everywhere! Are you familiar with the Paczki? Read all about them HERE. I try to keep to one or two during the season, but I won't go without! lol
Have you ever had a Paczki? What is your favorite flavor?