One of the most delicious ways to prepare omega-3 rich salmon is with a miso glaze. Unfortunately, most recipes for miso glaze are sugar laden and calorically dense. This recipe, adapted from the New York Times, contains significantly less sugar. Enjoy with sautéed spinach, kale or swiss chard for a skin beautifying meal.
- ¼ cup Mirin
- ¼ cup Sake
- 3 tablespoons white or yellow Miso paste
- 1 tablespoon agave syrup
- 2 teaspoons dark sesame oil
- 4 6-ounce fillets, wild salmon, trout, Arctic char, mahi mahi or black cod fillets
1. Combine Mirin and Sake in the smallest saucepan available and bring to a boil over high heat. Boil about 20 seconds to avoid boiling off too much liquid.
2. Turn heat to low and stir in the Miso paste and agave syrup.
3. Whisk over medium heat. Do not let the mixture boil until the agave syrup is completely dissolved. Remove from heat.
4. Whisk in sesame oil and allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
5. Pat the fillets dry and brush or run on both sides with the marinade, then place them in the baking dish, covering them with the excess marinade. Allow fillets to marinate for 2-4 hours.
6. Preheat the oven to 400 degrees and place fillets, skin side up in the baking dish if broiling in the oven. Broil for 2-3 minutes per side until fish is opaque and skin has charred in spots.
What is your favorite reduced-sugar recipe?