Preheat oven to 375 degrees. Coat a large rimmed baking sheet with nonstick spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
For an Asian twist, add a little miso to dinner. The potent soybean paste gives oomph to a rich glaze that's perfect for salmon. Brush it on and bake until the fish flakes easily.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. hoisin sauce | ||
| ⅓ c. Hy-Vee light brown sugar | ||
| ¼ c. miso paste | ||
| ¼ c. fresh orange juice | ||
| 1 tbsp. fresh ginger, minced | ||
| 1 tsp. garlic, minced | ||
| 6 (5 oz each) salmon fillets | ||
| ¼ c. green onion tops, thinly sliced | ||
| 2 tbsp. white and black sesame seeds, toasted | ||
| ½ c. fresh cilantro, snipped, for garnish | ||
| Lime slices, for garnish | ||
| Hot cooked rice, for serving | ||
| Hot sautéed spinach, for serving |
Things To Grab
- Large rimmed baking sheet
- Hy-Vee nonstick cooking spray
- Blender
Directions
For the glaze, in a blender combine hoisin, brown sugar, miso, orange juice, ginger, and garlic. Cover and blend until smooth. Set aside.
Place salmon on prepared baking sheet. Generously brush miso sauce on each fillet.
Bake for 10 minutes or until fish flakes easily with a fork.
Sprinkle salmon with green onion and sesame seeds. If desired, garnish with cilantro and lime, and serve with rice and spinach.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 75mg
- Sodium: 1000mg
- Total Carbohydrates: 25g
- Protein: 33g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 10%
0%
Iron 6%
0%
Calcium 4%
Recommended Pairing
Recommended Pairing
Imperial/Double IPA
Featuring high hop bitterness, flavor, and aroma, the hop character is fresh and evident. Alcohol content is high and noted by a full body. The best examples of this beer style are intended to place fresh hop flavor and character as the focal point. Pair with bone-in pork chops, miso salmon, rich cheeses, and carrot cake. Best served at 50-55 degrees in a goblet or tulip glass.
Recipe Source:
Hy-Vee Seasons Holiday 2015.