Miso Baked Salmon With Scallions

Miso Baked Salmon With Scallions

Backstory 

While I was looking up recipes for my miso soup post earlier this week on foodnetwork.com the predictive text function in the recipe search field on the homepage suggested miso salmon when I typed “miso s” in it. That brought memories of meals my wife and I have shared at the Cheesecake Factory. One of our favorite dishes there is their Miso Salmon. So since I was purchasing miso paste for soup anyway, I thought I’d take a try at recreating the recipe. 

Recipe 

http://cooking-books.blogspot.com/2009/04/red-miso-baked-salmon-with-scallions.html 

Notes 

Fortunately, this recipe is so simple there isn’t much to report, so it makes for a great weeknight meal. 

1. Ingredients. You’ll notice my source used red miso paste, but I only had the white miso paste available, so I used that instead. Also, I was unable to find rice wine vinegar. The only thing I was able to find was rice vinegar. 

Ingredients

2. Recipe adjustments. When I went to plate the dish, the fillet skin stuck to the aluminium foil, so an adjustment I would make is to use a little cooking spray before placing them on the baking sheet. Also the sauce was very tasty, but I used it all to top the fillets before putting them in the oven. I would’ve liked to drizzle some additional sauce when I plated the fish. 

Miso Sauce

Final Thoughts 

Again, this is one of the quickest and easiest meals I’ve had the pleasure to prepare. The only thing that would prevent me from making this part of my regular rotation is the cost of the salmon. I wonder if I could substitute with another (cheaper) type of fish. 

Enjoy!

Miso