Total time: 15 minutes plus 2 hours marinating | Serves 4
Note: Marinate the fish overnight for full flavor. Just before removing the fish from the grill pan, brush some sauce on top.
- 1/2 cup sweet white miso
- 1/4 cup water
- 3 tablespoons dry Sherry
- 2 tablespoons sugar
- 2 tablespoons minced ginger root
- 2 teaspoons minced green onion
- 4 (4-ounce) salmon filets
- Nonstick cooking spray
Step 1Whisk together miso, water, Sherry, sugar, ginger and onion. Place filets in shallow glass dish and coat with miso mixture. Cover and refrigerate several hours or overnight.
Step 2Scrape excess miso from fish to prevent burning. Cook on stove top grill pan sprayed with nonstick cooking spray over medium-high heat until fish flakes easily when tested with fork, 3 to 5 minutes each side. Brush filets with miso sauce during last few minutes of grilling to glaze. Serve with steamed brown rice sprinkled with ground seaweed.
241 calories; 1,300 mg sodium; 35 mg cholesterol; 8 grams fat; 13 grams carbohydrates; 24 grams protein; 0.87 gram fiber.
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