5 (3)

Categories: Fish and Shellfish, Healthy Eating, Mains

Miso caper glazed salmon

Miso caper glazed salmon
Bob Chamberlin / Los Angeles Times

It's not often that you see a picture of an author swigging from a flask in a cookbook, but that's exactly what Evan George, one-half of the L.A.-based food blogging duo known as Hot Knives, is doing on the back ... Read more

Total time: 1 1/2 hours | Serves 8
Note: Adapted from "Party Like a Culinista" by Jill Donenfeld and Josetth Gordon, who "Once you've marinated the fish and put it on a baking dish, pour the extra marinade into a saucepan over medium heat for about 10 minutes to let it reduce slightly. When the fish is ready and out of the oven, ladle some extra marinade on top." For a vegan dish, substitute tempeh or portobello mushrooms for the fish.
  • 1/4 cup capers packed in brine
  • 1/4 cup white miso
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons agave syrup
  • 1/2 cup mirin
  • 2 pounds salmon filet, pin bones removed

Step 1In a medium bowl, crush the drained capers with a fork. Whisk in the miso, olive oil, agave and mirin.

Step 2Slice the salmon filet into 8 pieces and marinate the salmon with the miso-caper mixture in a covered dish or resealable bag for 1 hour in the refrigerator.

Step 3Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and bake until the salmon is opaque and flakes easily, 15 to 20 minutes.

Each of 8 servings:
362 calories; 24 grams protein; 12 grams carbohydrates; 0 fiber; 22 grams fat; 4 grams saturated fat; 62 mg cholesterol; 6 grams sugar; 429 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Salmon rillettes
Grilled scallops with braised romaine
Mediterranean poached striped bass
Aunt Kizzy's Back Porch Catfish