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Broiled Salmon with Miso Glaze

Featured in the Honolulu Star-Bulletin on June 28, 2006.



Broiled Salmon with Miso Glaze

  • 1 tablespoon sesame seeds
  • 2 tablespoons white miso (Japanese fermented soybean paste)
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon reduced sodium soy sauce or tamari
  • 1 tablespoon minced fresh ginger
  • A few drops hot pepper sauce
  • 1 1/4 pounds center-cut salmon filet, cut into 4 portions
  • 2 tablespoons finely chopped scallions (green onions)
  • 2 tablespoons chopped fresh cilantro (Chinese parsley) or parsley


Line a small baking pan with foil; lightly oil the foil or coat it with non-stick spray. In a small non-stick skillet, toast sesame seeds over low heat, stirring constantly until fragrant (about 3 to 5 minutes); set aside. In a small bowl, whisk together the miso, mirin, soy sauce, ginger, and hot pepper sauce until smooth. Place salmon fillets, skin-side down, in prepared pan; brush generously with miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in center (about 6 to 8 minutes). To serve, place salmon onto warmed plates, garnish with sesame seeds, scallions, and cilantro. Makes 4 servings.

Shopping tip: miso paste, mirin, and tamari are available on health food stores and Asian markets.

Approximate nutrient analysis per serving:
330 calories, 18 g fat, 3.5 g. saturated fat, 85 mg cholesterol, 550 mg sodium, 7 mg carbohydrate, less than 1 g fiber, 3 g sugar, 30 g protein


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