This salmon, quickly roasted, is moist and flavorful with its sweet-salty glaze of mirin and miso.

　　

Ingredients

serves 4

　　4 serving-sized pieces of salmon fillet (about 6 ounces each)

　　2 tablespoons light miso

　　1 1/2 tablespoons mirin

　　1 1/2 teaspoons brown sugar

　　2 tablespoons rice vinegar or cider vinegar

　　2 tablespoons toasted sesame seeds

　　Chopped scallions

　　

Step 1

Preheat the oven to 450°. Rinse the salmon and place it skin-side down on an oiled baking sheet. With a sharp knife, make about 4 slashes across each fillet, taking care not to cut all the way through. In a small bowl, combine the miso, mirin, brown sugar, and vinegar.

　　

Step 2

Roast the salmon for 5 minutes. Remove it from the oven, spoon the miso-mirin glaze onto the fillets, and return it to the oven until the fish flakes easily with a fork but is still moist, 3 to 5 minutes, depending on the thickness of the fillets. Serve sprinkled with toasted sesame seeds and scallions.

　　

Ingredient Note

Step 3

If you don’t have mirin (page 290), increase the brown sugar to 1 tablespoon.

　　

Serving & menu ideas

Step 4

Serve on a bed of soba, rice, or wheat noodles or on rice (see page 176), with Pan-Asian Slaw (page 212) on the side. Leftovers are good flaked, in a vegetable sauté or on a salad.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.