ORANGE MISO SALMON GLAZE

I picked up some white miso from the grocery store, determined to use this ingredient in a various ways. The first thing I made was a Miso Cannellini Bean soup and the second thing was this Orange Miso Salmon Glaze and OH MY GOD it was knock your socks off good. The freshness from the orange zest and orange juice made such a big different. The addition of honey, soy sauce and Thai chili pepper perfectly balanced the flavors. It is a bit on the sweeter side with a slight kick. I will certainly be making this recipe again very soon!

Be sure to also try out the Asian Salmon Burgers recipe - another a big hit!

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ORANGE MISO SALMON GLAZE

Yield: 6

Author: Yasmine Wahab

Prep time: 10 MinCook time: 20 Mininactive time: 30 MinTotal time: 1 Hour

Ingredients

For the Orange Miso Glaze

• 2 tbsp mellow white miso paste
• 2 tbsp soy sauce, low sodium
• 4 tbsp light honey
• 2 garlic cloves, pressed
• 1 1/2 tsp grated ginger
• 1 thai chili pepper, thinly sliced 
• 1 tsp orange zest
• 1 tbsp fresh orange juice

For the Salmon

• 1 1/2 lb wild sockeye salmon
• 3 orange slices for garnish
• Sesame seeds for garnish

Instructions

1. In a small bowl, whisk together, white miso, soy sauce, honey, grated ginger, garlic, Thai chili pepper, orange zest and fresh orange juice.  Set aside.  
2. Place the salmon on a platter and brush on half the glaze.  Marinate in the fridge for 30 mins. 
3. Preheat the oven to 350F.  Meanwhile, place a sheet of foil on a baking sheet.  Place the marinated salmon on the foil and top with 3 slices of orange.  Transfer into the oven for 15-20 minutes based on the thickness of the salmon fillet. 
4. Cut a slice of the fillet and enjoy with white rice and stemmed broccoli.  Garnish with sesame seeds.  Enjoy!

Recommended Products:

Hikari Organic Miso Paste

Lemon Zester, Handheld Fine Zesters Graters with Upgrade Blades

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

Similar Recipes

ASIAN SALMON BURGERS

MUSSELS IN WHITE WINE

BUTTER GARLIC SHRIMP

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I would love your feedback in the comments, if you’ve tried this recipe.

xo,

Yas