RECIPE: Miso Salmon (like Cheesecake Factory's)
Posted: Tue Apr 19, 2005 11:34 pm
i've been wanting to learn how to make miso salmon for the longest time. the first time tried it was at the cheesecake factory. when i get a chance i'm going to try out this recipe i found.
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Miso Salmon (Cheesecake Factory like)
Makes 4 servings
1 cup mirin (sweet Japanese rice wine)
4 tablespoons light yellow miso (fermented soybean paste)
6 tablespoons sugar
4 salmon filets (about 5 or 6 ounces each)
1 1/2 cup snow peas
ADD the mirin, miso and sugar to a small, nonstick saucepan and bring to a boil. Reduce heat to medium and continue to boil for 3 minutes, whisking as it boils to create a smooth miso marinade.
RESERVE 1/3 cup of the miso marinade and set aside. Pour the remaining miso marinade over the salmon filets in a gallon zip-lock bag or a shallow dish. Let salmon marinate in refrigerator for at least an hour (or up to overnight).
GRILL salmon filets skin side down about 5 inches from the coals or heat for about 14 minutes or until salmon is cooked throughout. You can lightly brown the top of the salmon filets by broiling briefly in your kitchen oven or by gently flipping the salmon filets over and grilling them, flesh side down, for a couple of minutes.
MAKE a miso sauce for the table by adding the 1/3-cup of the reserved miso marinade to a small nonstick saucepan and stir in 3 tablespoons low-fat [or not] half-and-half and a teaspoon of Wondra flour. Bring to a gentle boil, stirring constantly, until the sauce has reached your desired thickness. Also, add snow peas to a small microwave-safe dish with 1/4 cup water, cover and cook on high until snow peas are just tender (about 3 minutes).
SERVE each portion of broiled salmon over a scoop of steamed white or brown rice (if desired) and top with a drizzle of the miso sauce. Fan snow peas on top for garnish.
PER SERVING: 265 calories, 30g protein, 12g carbohydrate, 9.5g fat (34% calories from fat, 1.5g saturated fat, 3.1g monounsaturated fat, 4g polyunsaturated fat), 78mg cholesterol, 2g fiber, 380mg sodium, 6 Weight Watchers points.
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Miso Salmon (Cheesecake Factory like)
Makes 4 servings
1 cup mirin (sweet Japanese rice wine)
4 tablespoons light yellow miso (fermented soybean paste)
6 tablespoons sugar
4 salmon filets (about 5 or 6 ounces each)
1 1/2 cup snow peas
ADD the mirin, miso and sugar to a small, nonstick saucepan and bring to a boil. Reduce heat to medium and continue to boil for 3 minutes, whisking as it boils to create a smooth miso marinade.
RESERVE 1/3 cup of the miso marinade and set aside. Pour the remaining miso marinade over the salmon filets in a gallon zip-lock bag or a shallow dish. Let salmon marinate in refrigerator for at least an hour (or up to overnight).
GRILL salmon filets skin side down about 5 inches from the coals or heat for about 14 minutes or until salmon is cooked throughout. You can lightly brown the top of the salmon filets by broiling briefly in your kitchen oven or by gently flipping the salmon filets over and grilling them, flesh side down, for a couple of minutes.
MAKE a miso sauce for the table by adding the 1/3-cup of the reserved miso marinade to a small nonstick saucepan and stir in 3 tablespoons low-fat [or not] half-and-half and a teaspoon of Wondra flour. Bring to a gentle boil, stirring constantly, until the sauce has reached your desired thickness. Also, add snow peas to a small microwave-safe dish with 1/4 cup water, cover and cook on high until snow peas are just tender (about 3 minutes).
SERVE each portion of broiled salmon over a scoop of steamed white or brown rice (if desired) and top with a drizzle of the miso sauce. Fan snow peas on top for garnish.
PER SERVING: 265 calories, 30g protein, 12g carbohydrate, 9.5g fat (34% calories from fat, 1.5g saturated fat, 3.1g monounsaturated fat, 4g polyunsaturated fat), 78mg cholesterol, 2g fiber, 380mg sodium, 6 Weight Watchers points.
