Miso Roasted Salmon
From Julie Van Rosendaal
Miso and salmon make a perfect pairing. You can also stir a spoonful of miso into pretty much any marinade to roast or grill.
- 2-4 T. miso
- 2 T. rice vinegar
- juice of 1 orange (about 3 T.)
- 2 t. soy sauce
- 2 t. grated ginger
- 1 t. sesame oil
- 1 green onion, finely chopped
- 2-4 salmon filets or steaks
In a heavy-duty Ziploc bag, combine all the marinade ingredients and massage to blend in the miso. Add the salmon and let marinate for half an hour to an hour.
When you’re ready to cook, preheat the oven to 425°F. Pull the salmon out of its marinade and place on a parchment-lined baking sheet. Roast for 8-10 minutes, until the fish is just firm, but still moist in the middle – it should flake on the thinner edges. Serves 2-4.