Nyt Salmon Miso Rice

To prepare the glaze combine the sake mirin miso and sugar in a saucepan. In a small bowl whisk together the maple syrup miso rice wine vinegar soy sauce and garlic. 2 scallions thinly sliced on the bias.

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Four 5- to 6-ounce salmon fillets boneless and skinless.

Nyt salmon miso rice. Add salmon to the pot and cook for a minute or so. This easy miso salmon recipe will blow you away. On a rimmed baking sheet rub salmon all over with olive oil season with salt and pepper and arrange skin-side up.

This recipe by Kay Chun in the New York Times is designed for salmon but any flaky white fish shrimp or scallops would be delicious poached in this rich coconut milk broth. Mix miso and mirin in a bowl to soften the miso then add to the pot. Whisk to combine and set.

1 tablespoon distilled white vinegar or unseasoned rice vinegar. Julia Gartland for The New York Times. 1 tablespoon granulated sugar.

You can also cook the fish on the stovetop if you prefer. In a small bowl whisk vinegar honey and 4-12 teaspoons miso until smooth. Meanwhile make the miso glaze.

Season the salmon fillets well with salt and pepper and place them on a plate or in a large shallow. Brush on the sauce on the salmon. Bake the salmon in the oven for 12-15 minutes or until the fish flakes easily with a fork.

Heat oven to 200Cfan 180Cgas 6. 14 cup white or sweet miso. Melt the coconut oil in a wide frying pan on a medium heat season the salmon with salt and pepper then fry.

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