Miso-Glazed Salmon with Cucumber and Sweet Pepper Salad Featured

Miso-Glazed Salmon with Cucumber and Sweet Pepper Salad

This unique flavor profile helps to show off our king salmon marinated in white miso, rice vinegar, ginger and soy sauce. The marinade adds depth of flavor and caramelizes nicely to a slight char as it’s sauteed. Sticky rice (Calrose, of course) adds a neutral starch. A small cucumber, sweet pepper and green onion salad dressed in miso vinaigrette reinforces the flavor profile and adds a nice contrasting summer crunch. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Miso-Glazed Salmon with Cucumber and Sweet Pepper Salad, Miso Vinaigrette

Serves 4

4 each 6-ounce wild salmon fillets
1 tablespoon olive oil
3 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
miso vinaigrette, recipe follows
cucumber salad, recipe follows
teriyaki glaze, garnish, recipe follows

  1. Preheat oven to 400 F.
  2. In a small bowl combine miso, soy sauce and vinegar, and mix well. Place salmon in shallow pan and rub miso marinade over salmon. Let sit 30-60 minutes.
  3. In a large ovenproof saute pan over medium-high heat, add olive oil and heat until shimmering. Place salmon in pan and saute 2-3 minutes. Flip salmon fillets and place pan in oven for 5-7 minutes or until 120 F internal temperature is reached.
  4. To serve, place salmon on sticky rice (use your favorite recipe) and top with cucumber salad.

Miso Vinaigrette

1 cup white miso paste
1/4 cup soy sauce
1/8 cup sugar
1/4 cup rice vinegar
2 teaspoons ginger, minced
3/4 cup water
1/2 cup canola oil

In the bowl of a food processor combine all ingredients except canola oil and process until smooth. Slowly drizzle in the oil until emulsified. Pour into glass jar and refrigerate.

Cucumber and Sweet Pepper Salad

1 cup cucumber, seed removed and julienned
1/2 cup yellow pepper, julienned
1/4 cup green onions, cut at angle

In a medium bowl combine cucumber, yellow pepper, green onion and 1/4 cup miso vinaigrette. The longer this sits in the refrigerator the more enhanced the flavors will become, however, the cucumbers will leach out water so the salad will need to be drained just before serving.

Teriyaki Glaze

Use your favorite teriyaki marinade or make your own with this simple recipe:

1/2 cup soy sauce
1/4 cup rice vinegar
1/2 ounce candied ginger, chopped
2 teaspoon brown sugar
1/4 cup orange juice
2 teaspoons sesame oil

In a small heavy-bottom pan over medium heat combine all ingredients and cook until reduced to a thick syrup, about 20 minutes. Strain the syrup and reserve for serving garnish.

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