I’ve luckily had a lot of fish to cook with lately, so I’ve had the chance to experiment with a lot of new recipes, and to tweak some old ones. You’ll love this one … it’ll impress your sweetie or your guests, and it takes very little time and effort.
This is an amazing, sticky-sweet glaze that pairs perfectly with the lightness of the salmon … and if you bust out a torch and add a little flame to the fish, it adds another level of great flavor that almost erases the sweetness of the glaze.
Miso-Orange Glazed Salmon with Fennel and Mushrooms
- 2-3 slices fresh salmon
- 1 cup fresh orange juice
- 2 tsp. red miso paste
- 2 tsp. honey
- 2 tsp. soy sauce
- 1 tbsp. rice wine vinegar
- 1 tsp. ground ginger
- 1 bulb fennel, chopped
- 1/2 lb. fresh mushrooms, halved
- extra virgin olive oil
- salt and pepper
Start out by preheating your oven to 400 degree and making a bed of vegetables in a roasting pan — I used fresh mushrooms and fennel. Coat liberally with extra virgin olive oil and salt and pepper, then put it into the hot oven.
While the vegetables are cooking, prepare the glaze. Dissolve the miso paste into the orange juice as you warm it in a saucepan, then add the honey, vinegar, soy sauce and ginger powder. Bring to a boil, then lower slightly and let simmer for 10-15 minutes, stirring occasionally to prevent sticking, until the sauce is thick and bubbly. By then the vegetables should be cooked as well.
Place the salmon slices on top of the vegetables and coat each piece of fish in sauce.
Optional: using a creme brulee torch, light a flame an inch away from each piece of fish, and sear the sauce into the fish. Be careful! The sugar will burn off quickly.
Place the pan back into the hot oven for 10-12 minutes, or until the fish is cooked through. Serve immediately.
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