Dinner tonight was fantastic! And I love the fact that at 7p on the west coast, it is still bright and sunny outside for me to enjoy while I type. Hard to beat!

Miso Glazed Salmon sounds super fancy, but frankly, it couldn’t be easier! Adding the sides are virtually no work, though having the ingredients on hand is the trick. Yesterday I picked up a lovely piece of salmon and today I was browsing through my copy of Simply Ming by Ming Tsai. It is really a fantastic cookbook and I haven’t (yet ) spent as much time with it as I should have considering I have owned it for years! Several salmon ideas popped out at me but the light pink Umeboshi Rice swayed me towards a miso glaze on the fish. I threw in the turnip greens because, well, it wouldn’t be dinner at the Wheat’s without a green on the plate.

I modified Ming Tsai’s recipe for the fish quite a bit, but I’ll share with you the way I made it. I hope you give it a try – let me know how it goes! The recipes for the rice & greens will be following.

A few hints & ideas:

1. You don’t have to use salmon! I’ve used nearly the same marinade on many white fishes, but in particular black sea bass is delicious.
2. Line your baking sheet or broiler pan with foil & spray with a touch of cooking spray before putting the fish on it. This will help keep clean up simple and the fish in one piece.
3. If you like sauce, boil the marinade after removing the fish. Boiling it for a few minutes will thicken it and ensure the sauce is safe to eat. You can drizzle onto the fillets when they are on the plate or just serve the sauce table side & let folks help themselves.

Ingredients:

• 1 1/2 c. Mirin (sweet)
• 1/4 c. soy sauce
• juice from 1 lemon
• 1 c. light miso
• 1-2 T. fresh ginger, minced or shredded on a microplane
• 1/2 c. canola oil
• 2 salmon fillets

1. In a medium bowl, combine the mirin, soy, lemon juice, miso, & ginger. Stir well. Slowly add in the canola oil while whisking.
2. Pour the glaze over the salmon and refrigerate for about 4 hours. (You can do this a bit longer or shorter, but try not to go too long because the acids will cook the fish a little bit)
3. When ready to cook, turn the broiler to high. Arrange your oven rack about 4-5″ below the broiler. Place the salmon face down (skin side up) on a broiler pan and cook for about 5 minutes. If the skin begins to burn either turn the broiler heat down or lower the rack. Flip the salmon and continue to cook for another 2-4 minutes until the fish is just cooked to the doneness you like.
4. Serve immediately & enjoy!