Monday, September 14, 2015

Grilled Sweet Miso Salmon

Perfect Pairing:  Foil


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About a year ago I started noticing miso recipes all over the internets.  I knew I liked miso.  What is not to like about miso soup?  It is salty and savory and all sorts of umami.  My knowledge of miso pretty much ended there.  I made a special trip to Whole Foods to find miso.  I was too proud to ask where it was, so I had a great tour of the store.  I did not find it on the shelf with other Asian foods which is where I was SURE it was going to be.  I found random packets of miso soup mix.  I stood in front of those googling trying to figure out if that was, in fact, miso paste.  It was not.  During the search I saw something about the refrigerated section and headed there.  At my Whole Foods it was chilling with the tofu and cheese. 

So I found miso paste….. red miso, white miso, mellow white miso.  Eh?  I JUST WANT MISO PASTE.  I decided to go with white.  That seemed innocuous enough.  It was a big tub and I had no idea how I would ever make a dent in it.  Guess what folks?  I just bought my second large tub of miso paste.  This stuff is the NUTS!

The first thing I made with it was this simple Miso Coconut Chicken and Rice dish.  It was fabulous.  I started using it in salad dressings, and mixing it with a little cream cheese to spread on toast for breakfast.  I also combined miso with butter and sautéed fresh corn in it with a little lime juice.  This was based on a dish my brother told me he had at a local restaurant.  Amazing. 


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One of my favorite uses has been in this Grilled Sweet Miso Salmon.  Miso is mixed with brown sugar, mustard and rice vinegar and then basted on grilled salmon.  I grilled the salmon on foil so it is easy cleanup and dinner is ready in minutes.  


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I served it with these super simple grilled seasoned potatoes and brussels sprouts.

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Embrace the miso!





Grilled Sweet Miso Salmon

Lindsay at Perfecting the Pairing



Ingredients:

  • 1 Tb brown sugar
  • 1 Tb stone ground or Dijon mustard
  • 1 Tb miso paste (I used white)
  • 1 Tb rice vinegar
  • 1 lb salmon


Directions:


Preheat the grill to medium high heat.  If your salmon has skin place it directly on a doubled piece of foil.  If the salmon does not have skin spray the foil with cooking spray first.  In a small bowl combine the brown sugar, mustard, miso paste and vinegar.  Stir with a fork or whisk to combine.  Slide the foil and salmon carefully onto the grill.  Brush on the sauce and let the salmon cook until just flaky, 7-15 minutes depending on the thickness of the salmon. If the salmon has skin the skin will stick to the foil and you can slide the salmon off and throw away the skin with the foil.

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