Me So Glazed Over

Long time no blog. I’ve been a busy girl. My apologies for going… what’s the word? It’s not commando… It’s… M.I.A. That’s it.

But now, June has arrived, and with it time off from teaching, a ton of freelance publishing work and African dance workshops and trying to work on music and writing and what-not… but somehow, there is still time for some cooking – and blogging thereof.

Got a cheap bit of salmon from the local supermarket. Realised I still had some ye olde genmai miso paste sitting in the fridge. Remembered I’d pinterested some nice miso-glazed salmon stuff earlier. You know how these things go.

The recipe is sort of a mixture of what I’ve encountered on the web. And it’s basically made out of whatever I had in the house. Feel free to go off road, experiment and google.

If you’re interested in what types of miso are out there, here’s a decent link: http://www.vegkitchen.com/tips/miso/

Anyway.

The glaze:

  • 1 tbsp genmai miso paste
  • 1 tbsp honey
  • 1 tbsp sweet soy sauce (Ketjap Manis)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
+ sesame seeds sprinkled on top

+ 300 g piece of salmon

Mix together your glaze ingredients and have a taste. You can tweak to your liking.

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Place the piece of salmon, skin-side down, in an oven proof dish.

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Spread about 2 tablespoons of the glaze on it, and work the glaze in a bit with a spoon. Sprinkle some sesame seeds on top.

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I’m planning to use the bit of leftover glaze to roast some aubergine later… It would probably work nicely with anything vaguely Asian. Stir-fry noodles or something.

Meanwhile, I’ve put the oven on to heat up to about 225 degrees Celsius.

Once the oven is hot and ready, I put the salmon in. It should cook for about 10-15 minutes, depending on the thickness of the piece of fish. After about 10 minutes of cooking, I put the grill on and turned the heat up a bit (to 250 degrees Celsius), just for a couple of minutes, to help the glaze to caramelise. Keep an eye on it and take it out when it looks good to you.

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I served mine with a side of avocado, apple, lime and fresh coriander. Super nice.

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