Time 2h40m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours. Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade. Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.
Time 17m Yield 6 servings Number Of Ingredients 6 Steps:
To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic. Preheat grill to medium. Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.
Time 30m Number Of Ingredients 9 Steps:
Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight. Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don’t be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through. Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Time 3h30m Yield 4 servings Number Of Ingredients 6 Steps:
Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish. Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day. Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling. Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Time 30m Yield 2 servings Number Of Ingredients 13 Steps:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth. Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce. Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated. Bake for 10-12 minutes, or until the salmon is cooked to your liking. Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately. Enjoy!
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Let salmon rest at room temperature for 20 minutes. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons). Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.
Yield 4 servings Number Of Ingredients 11 Steps:
In a small bowl, whisk together the miso, Pure Leaf® Unsweetened Black Tea, maple syrup, and soy sauce. Spread 3 tablespoons of sauce across the bottom of a container large enough to fit the salmon fillets, then arrange the salmon, skin-side down, in a single layer in the container. Spread the remaining glaze evenly over the salmon fillets until they are well coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes, up to overnight. Heat the olive oil in a large pan over medium-high heat for 1-2 minutes, until the oil is shimmering. Working in batches if necessary, place salmon fillets in the pan, skin-side up, and cook without disturbing for 3½-4 minutes, or until a dark brown crust forms. Carefully flip the fillets and reduce the heat to medium. Cook for another 4-5 minutes, or until the salmon is cooked through and just opaque in the center. Garnish the salmon with the scallions, sesame seeds, and a squeeze of lime. Serve with stir-fried vegetables and rice. Enjoy!
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes. Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat. Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet. Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.
More about “black tea miso glazed salmon recipe by tasty”
Time 20m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Place the salmon fillet or steaks skin-side down on the prepared baking sheet. Stir together the sauce ingredients and spoon or spread the mixture over the salmon. Bake for 11-12 minutes per inch, until the fish flakes with a fork. Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil. Serve immediately.
