Many years ago I used to subscribe to Cooking Light. I wanted to cook light, really. Each month I would sit down and tag pages to remind myself to try this or that. Sometimes I would follow through. More often than not, the recipes went untried. There were just too many to sort through and I ultimately began to drown in a sea of Cooking Light. So I canceled my subscription. But I held on to those magazines for ages with the hope that one day I would make good on my intentions.
Good intentions will only get you so far, and ultimately you need to cut your losses and move on. It was in this manner that I broke up with Miso Glazed Salmon. I think, no I know, that I made this dish and liked it. But for reasons that I can’t recall, I never moved the recipe from the test pile to the keep pile. And when the day came to cull the towering stack of pending recipes, Miso Salmon got the boot.
But memory is a fickle thing. So after a trip to the store that resulted in 2 pounds of salmon and a tub of miso paste coming home with me, I went to dig out that recipe. It was nowhere to be found. How could I have let the Mister Right of recipes get away from me? Clearly, I must not have been thinking rationally. Why else would I have parted ways with one of the easiest, tastiest, guaranteed not to fail recipes I’ve ever had?
Fortunately, Miso Salmon did not hold a grudge because after one quick Google search, we were reunited. Absence may make the heart grow fonder, but I’m not going to let this one get away again. Try it yourself and you’ll see why.
Miso Glazed Salmon
Notes: The recipe calls for this to be broiled. My irrational fear of the broiler will not allow this. Instead, I cook it at 425 degrees. Two pounds of salmon needed about twenty minutes in the oven. Also, I think 2 tablespoons of soy sauce is too much. So I mix everything else together and then add the soy sauce to taste. I probably use more like 2 teaspoons, but you add as much as you like. To make this a truly South Beach Friendly recipe, substitute Splenda Brown Sugar blend for the brown sugar.
- 1/4 cup packed brown sugar
- up to 2 tablespoons low-sodium soy sauce
- 2 tablespoons hot water
- 2 tablespoons miso (soybean paste)
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
- 1 tablespoon chopped fresh chives
Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.
Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.