Miso Glazed Salmon & Green Bean & Potato Salad with Miso Dressing

Just wanted to touch on a couple of things before I rave about these dishes. No wait, I'll begin with my raving. This meal was tasty. I'm not a big leftover salmon fan, but ate the cold leftovers at lunch all last week. Great combination of flavours! Now, back to the ingredients. 


Not everyone has miso paste or some of the other ingredients I've been using lying around. Hell, the potato salad recipe called for agave nectar and I had to look it up. Uh, ya that's not lingering in my pantry either folks! I ended up substituting the nectar for honey.


I went looking for a miso-based marinade because I had purchased miso paste for a soup recipe earlier in the year. The paste came in a 450ml container and typically one doesn't use miso more than a tablespoon at a time. Luckily miso appears to keep forever, since it is loaded with salt. If you don't have miso, you might want to reduce your sweet components (say 1/3 cup of sugar in lieu of a 1/2) and increase your soya sauce and mustard components by a tablespoon each. 


Another ingredient I've been seeing a lot of is this Sriracha sauce. If you don't have this at home, or think you've never used it, think again. Almost every Vietnamese restaurant I've visited has a bottle of this stuff on each table. You can find this at any conventional supermarket, but other chili sauces can be used in lieu of this particular brand. 


Miso Glazed Salmon


Adapted from: http://www.theperfectpantry.com

• 3 T sesame oil
• 1/2 cup firmly packed light brown sugar
• 1/4 cup soy sauce
• 1/4 cup yellow miso paste
• 3 T Sriracha
• 1 clove garlic, minced
• 6, 6-oz salmon fillets, about 1 inch thick
• Sliced green onions, for garnish (optional)

Preheat the broiler. Line a rimmed baking sheet with aluminum foil, and set aside.

In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha and garlic.

Place the salmon on the prepared baking sheet, and baste with the marinade. Broil 6 inches from the flame, basting the fish once more after 2-3 minutes. Broil for a total of 6-10 minutes, depending on the efficiency of your broiler.  Watch the fish carefully while you cook. The basting liquid is prone to smoking (or burning) because of the sugar in it.

Garnish with green onions and serve.

Green Bean & Potato Salad with Miso Dressing


4 servings
Adapted from: http://www.fortheloveoffoodblog.com

• 2 T yellow miso paste
• 3 T rice vinegar
• 1 T honey
• 1/4 t sea salt
• 1/4 t freshly ground black pepper
• 1/2 shallot, minced
• 1 garlic clove, minced
• 1 T Dijon mustard
• Juice of 1/2 lemon
• 1/2 cup olive oil
• 1 tablespoon minced fresh chives
• 1 1/2 cups watercress
• 4 cups baby potatoes, boiled for 15 minutes, then sliced in half
• 4 cups of green beans, blanched in boiling water for 1 minute

Place the miso paste, vinegar, honey, salt, pepper, shallot, garlic, mustard, lemon juice, and 1 tablespoon water in a food processor and pulse to combine.  With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified.  Fold in the chives.

Place the watercress, potatoes, and beans in a large bowl, drizzle with the vinaigrette and toss to coat.