Miso Salmon with Cilantro Salsa<< Back to list

Main Dish, Seafood
1cupwhite miso
1/3cuprice vinegar
cuplight brown sugar, packed plus 1 tsp
4skinless salmon fillets (6-8 oz each)
1cuppacked cilantro leaves, chopped
cupfresh lime juice (2-3 limes)
1shallot, roughly chopped
1( oz) red Thai chili, roughly chopped
12-inch piece fresh ginger, peeled and grated (1 tbsp)
2tbspflaxseed oil
  1. In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar, and 1/3 cup water. Cook over medium heat, stirring occasionally, until miso and sugar have dissolved; cool to room temperature. In a resealable plastic bag combine salmon and miso mixture. Marinate in the refrigerator for at least 2 hours.
  2. Meanwhile, in a blender, combine cilantro, lime juice, shallot, chili, garlic, ginger, oil, and remaining teaspoon of brown sugar. Blend until mixture is smooth.
  3. Heat broiler with the rack in the highest position. Lift salmon from marinade; broil salmon until cooked through, about 10 minutes. Serve with cilantro sauce.

4 servings

  • This recipe has some not-so-traditional ingredients. I found the white miso and Thai chili at a local Asian grocery store.

    Everything else I found at a regular grocery store.

    (But once you have all of the ingredients, the recipe is a cinch.)

    Thai chilis can be extremely spicy - even though they look small, they can pack a punch - so I cut my chili in half to scrape out and discard the seeds.

    Don't skimp on the salsa; in my opinion, that's what makes this dish.
    [Carolyn Plocher - 2011-01-20 12:13:03]

Two thumbs up from the hubby - his new favorite salmon recipe!

Carolyn Plocher


Jan 20, 2011

Jan 20, 2011

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