I found this recipe in early 2012 doing a search online for salmon recipes as part of my effort to try to introduce fish more often into my diet. I had tried several salmon dishes with Miso, but I liked this one in particular because it only calls for two Tbs. of Miso, while the others required substantially more. As Miso is high in sodium, I was happy to stick to this recipe, particularly because the outcome is great and it’s a snap to prepare. I’ve used both white Miso and red Miso in fixing this recipe (for this blog, I happened to use red Miso, simply because that was the only option my grocery store offered). White Miso actually contains less sodium traditionally than red Miso, so if that is a concern, then by all means, go with the white variety.
Most grocery stores will carry Miso, usually in their Asian section, but you may have to ask someone on staff to help you find it if it’s not jumping out at you. When I first made this a few years back, I found the white Miso packaging on a shelf in the Asian aisle of my grocery store. Cut to just a few days ago, and my store had totally redone their Asian section, but I could not find any Miso whatsoever on the shelves. Once I asked someone at the store for help, they walked me over to the refrigerated section in their organic area and pointed out the refrigerated container of red Miso. Any Asian grocery store will carry Miso and probably countless varieties.
1/4 cup light brown sugar, packed
2 Tbs. low sodium soy sauce
2 Tbs. hot water
2 Tbs. Miso
4 six-oz. salmon fillets (for the purposes of this demonstration, I am using two fillets)
1 Tbs. fresh chives, chopped (honestly, when I make this, I sometimes skip the chives because they really don’t add substantial flavor, but the touch of color is nice. Try it the first time with the chives and if you decide they’re just unnecessary the next time, it will be our secret).
Turn your oven on to broil. Then combine the brown sugar, soy sauce, hot water and Miso into a small bowl.
It’s easy to find low-sodium soy sauce these days.
And now for our star ingredient, the Miso paste.
Stir the four ingredients together well with a whisk.
Get ready to whisk away.
Now for our salmon. Lightly spray a shallow baking dish with cooking spray (make sure the pan can withstand broiler temps!).
Place the salmon fillets in your lightly sprayed baking dish. Spoon the Miso mixture evenly over the fillets, making sure to save enough for basting during the broiling process.
Place the baking dish under the broiler for about ten minutes or until fish flakes easily with a fork. Baste your salmon twice with the Miso mixture during the broiling process.
Almost forgot the fresh chives!
I used herb scissors to snip the chives to get my one Tbs.
Plate your salmon with your veggies, sprinkle the chopped chives over the salmon, and you’re ready to serve. Enjoy!
Serving size: I broiled salmon fillet
Per serving: Cal: 287; Total Fat: 7.9 g; Sat Fat: 1.4 g. Chol: 77.4 mg; Sodium: 704.5 mg; Carbs: 16.3 g; Pro: 35.9 g.