Wednesday, July 27, 2011

Miso Salmon

One really easy and very tasty way to prepare salmon is to coat it with miso paste when I need a quick dinner fix.  I use the frozen fillets from Costco, but fresh is always better.  You can defrost them in about 20 minutes under cold running water, which is very convenient when you need a last-minute protein and have them on hand in the freezer.  I prefer cutting the fillets into half to decrease cooking time and portion size.

Use about 2 tablespoons of miso paste and about a tablespoon of soy sauce for 2 fillets.  Mix the miso paste and soy sauce together, then coat the fish on both sides.  Use cooking spray on a sheet of aluminum foil and seal the fish up in it.  Bake in a 350 degree oven for about 10 minutes, then remove and let it sit while sealed for about another 5 minutes.  The salmon should be just cooked through enough but not overdone, so it's still soft and moist, not tough or dry.  Watch out, because overcooking is easy to do.  Top with some fresh green onion or whatever herb you prefer.  It's so simple and so delicious.

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