Recipe for miso-Sriracha glazed salmon
You'll appreciate how much my husband Ted and I loved this miso-Sriracha glazed salmon when I tell you that we both licked every drop of the sauce off our plates. We did. Really. Held the empty plates up and licked them clean. The recipe comes from The Sriracha Cookbook, a surprise gift from Ted, and if every recipe turns out to be this good, then it was a gift well gifted. Everything except the salmon came right from the pantry. The glaze would be delicious on grilled or broiled chicken breasts, too.
Miso-Sriracha glazed salmon
From The Sriracha Cookbook, with minor adaptations. Serves 6; can be halved or doubled.
3 Tbsp sesame oil
1/2 cup firmly packed light brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup white miso paste
3 Tbsp Sriracha
1 clove garlic, minced
6 6-oz salmon fillets, about 1 inch thick
Steamed rice, to serve
Sliced green onions, for garnish (optional)
Preheat the broiler. Line a rimmed baking sheet with aluminum foil, and set aside.
In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha and garlic.
Place the salmon on the prepared baking sheet, and baste with the Sriracha mixture. Broil 6 inches from the flame, basting the fish once more after 2-3 minutes. Broil for a total of 6-10 minutes, depending on the efficiency of your broiler. (I have an infrared broiler; I cooked the fish for 5 minutes total.) Watch the fish carefully while you cook. The basting liquid is prone to smoking (or burning) because of the sugar in it.
Serve over steamed rice, and garnish with green onions.
More recipes in The Perfect Pantry:
Tofu and green bean stir fry with spicy peanut sauce
Nasi goreng (Indonesian fried rice)
Sesame shrimp fried rice with broccoli slaw
Ginger-maple-miso salad dressing
Asparagus, pepper and peanut soba
Other recipes that use these pantry ingredients:
Sriracha honey buffalo wings, from White on Rice Couple
Sriracha and crab Rangoon wontons, from Viet World Kitchen
Brussels sprouts with Sriracha, honey and lime, from Not Derby Pie
Apricot glazed Sriracha ginger chicken, from Sassy Radish
Beef short ribs with Sriracha marinade, from Chez Us