This recipe is another tasty one but also great for your health. Both salmon and miso are high in omega-3 fatty acids which helps your body reduce inflamation, can help regualte your blood preassure, makes your skin glow, and even helps prevent cancer.
Jamie’s Salmon in Miso
1 cup mirin (Japanese rice wine)4 tablespoons light yellow miso (fermented soybean paste)
6 tablespoons sugar
4 salmon filets (about 5 or 6 ounces each)
1 ½ cup snow peas
Add the mirin and sugar to a small, nonstick saucepan and bring to a boil. Reduce heat to medium and continue to boil for three minutes, whisking as it boils to create a smooth miso marinade.
Reserve 1/3 cup of the miso marinade and set aside. Pour the remaining miso marinade over the salmon filets in a gallon zip-lock bag or shallow dish. Let salmon marinate in refrigerator for at least an hour (or up to 12 hours). Grill the salmon fillets skin side down about 5 inches from the coals or heat for about 14 minutes or until salmon is cooked throughout. You can lightly brown the top of the salmon fillets by broiling briefly in your kitchen oven or by gently flipping salmon fillets over and grilling them, flesh side down, for a couple of minutes.
Meanwhile to make a miso sauce for the table, add the 1/3 cup of reserved miso marinade to a small nonstick saucepan and stir in 3 tablespoons fat-free half and half and a teaspoon of flour. Bring to a gentle boil, stirring constantly, until the sauce has reached desired thickness. Add snow peas to a small microwave safe dish with ¼ cup water, cover and cook on HIGH until snow peas are just tender (about 3 minutes).
Serve each serving of broiled salmon over a scoop of steamed white or brown rice (if desired) and to with a drizzle of the miso sauce and fan some snow peas on top for a garnish.
Goes great with Viognier.
Cheers! Michele
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