We’re still in Lent, and I’m still trying to find fun recipes for the wee ones to eat that don’t involve meat on Fridays. Yesterday, we were walking through Costco trying to come up with inspiration for dinner. Little Miss suggested breadsticks and my husband suggested to Polish buffet. I suggested something cooked at home that involved at least a modicum of protein.
We decided to wander the aisles to see what inspired us. With cranky children (welcome, spring break!), no one could agree on anything. The only thing that generated any sort of enthusiasm whatsoever was salmon. But one child didn’t want orange salmon and the other child didn’t want soy ginger salmon. So I decided to do something entirely different and take the options away from them.
I wanted something that would be relatively quick, which meant a glaze rather than a marinade. And since I know they enjoy Asian type flavors, I whipped up a little something with miso as the base. And it was good. And fast. And thankfully the wee ones enjoyed it – a lot.
Asian Glazed Salmon
2 lb salmon (this more than fed the four of us, but I love leftovers)
3 T brown sugar, separated
2 t corn starch, separated
1 T lemon juice
2 T soy sauce
2 T miso paste
1 T rice wine vinegar
1 t mustard powder
pepper, to taste
Preheat your oven to 325 degrees. Make the glaze first, then prepare your salmon.
To make the glaze, place the lemon juice, soy sauce, miso paste, vinegar, mustard powder, and 1 t of the corn starch in a small pot and whisk. Turn the heat to medium and bring to a boil (while I’m waiting for it to boil, I start on the salmon). Once it boils, bring it down to a simmer for a couple minutes, whisking periodically, until it has thickened nicely.
Heat a heavy pan on medium high (I go with the restaurant theory they use for steak for my fish, too – start on the stove, finish in the oven). Pat your salmon dry with a paper towel. Mix together 2 T brown sugar with the remaining 1 t corn starch. It will look vaguely like streusel, which is what you’re going for.
Pepper your salmon, and rub both sides of your salmon with the brown sugar mixture. Add oil to your heating pan, and cut your salmon into the fillet sizes you wish to eat – for us that’s about 4-6 ounces per fillet, about 3 inches wide. Place the fillets into the pan so that they aren’t touching, which means they probably won’t all fit at once.
Cook on each side for just a minute or so to create a crust before flipping. Once they’re cooked on both sides, remove them to a lined baking sheet and cook the rest. When they’ve cooked to form the crust, brush the glaze over both sides of the fish – so yes, you’ll need to flip them carefully so they don’t fall apart.
Place the glazed fillets in the oven for 7-10 minutes or until they’re flaky and still moist. While they are baking, I use the pan I cooked the fish in to make a side dish of spinach. I mince a little garlic and use the oil already in the pan to sautee it. They finish about the same time, and it’s a perfect easy meal.
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Yum, right? I know you’ve cooked up something good this week. Link your post here, and share the love. I’m also posting at Blessed With Grace and Tempt My Tummy Tuesday, as well as with Rachel from A Southern Fairytale’s Mouthwatering Monday linkup. Enjoy!
- 2 lb salmon
- 3 T brown sugar, separated
- 2 t corn starch, separated
- 1 T lemon juice
- 2 T soy sauce
- 2 T miso paste
- 1 T rice wine vinegar
- 1 t mustard powder
- pepper, to taste
- Preheat oven to 325 degrees. Make the glaze first, then prepare salmon.
- Place lemon juice, soy sauce, miso paste, vinegar, mustard powder, and 1 teaspoon corn starch in a small pot and whisk. Turn heat to medium and bring to a boil, then simmer 2 minutes, whisking periodically, until thickened.
- Heat heavy pan on medium high. Pat salmon dry with a paper towel. Mix together 2 tablespoons brown sugar with remaining 1 teaspoon cornstarch.
- Pepper salmon, and rub both sides with brown sugar mixture. Add oil to heating pan, and cut salmon into 4-6 ounce fillets. Place into the pan - not all will fit at once.
- Cook each side for just a minute or so to create a crust before flipping. Once cooked on both sides, remove to a lined baking sheet and cook the rest.
- Brush glaze over both sides of the fish, then bake in 325 degree oven for 7-10 minutes or until flaky and still moist.
While the salmon fillets are baking, I use the pan I cooked the fish in to make a side dish of spinach. I mince a little garlic and use the oil already in the pan to sautee it. They finish about the same time, and it's a perfect easy meal.
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Nutrition Information:Yield: 6 Serving Size: 1 fillet
Amount Per Serving:Calories: 353 Total Fat: 19g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 95mg Sodium: 599mg Carbohydrates: 8g Fiber: 1g Sugar: 6g Protein: 35g