If you like the umami flavor of miso you will definitely enjoy this simple and easy recipe for this Asian inspired miso salmon.

I love miso, its saltiness with an added touch of sweet to it…it is just a nice symphony to your palate, creating umami flavor. Miso is very versatile and can be used in salad dressing, dips, base for soup and marinating chicken, beef, fish…you name it…even sweet dishes…which I will share with you in the future.

This is a very simple and flavorful recipe for an everyday dinner or a lazy weekend meal. I especially like this simple miso glazed with salmon, but my husband refuses to eat salmon, therefore I used tilapia as well, but feel free to use any fish.

Ingredients:

• 1 ½ tablespoon miso (red)
• 1 tablespoon cooking wine
• 1 ½ tablespoons sugar
• 2 tablespoon water
• 1 pinch red chili pepper
• ½ teaspoon grated ginger
• 2 pieces of fish (salmon and tilapia)
• 1 teaspoon white sesame
• Cilantro, chopped for garnish

Method:

Mix the miso, cooking wine and water until a smooth paste. Add sugar, ginger and chilli to the miso mix. Coat the fish with miso sauce. Let it marinate in the fridge for a couple of hours or overnight.

Line a baking pan with aluminum foil. Lightly brush the foil with vegetable oil and gently place the fish on it. Broil the fish for 10 to 12 minutes until it’s just cooked (opaque) depending on how thick is the fish and a golden brown crust has formed.

In the meantime, place the sesame seeds on a fry pan on a low heat and pan roast them by stirring constantly. Remove when the seed are slightly brown.

Remove the fish from the oven, transfer to a serving plate, sprinkle the sesame seeds and the freshly chopped cilantro.

Serve hot with veggies and rice.

If you enjoy this simple recipe using miso, you might want to check on Miso Caramel Sauce or Miso Glazed Delicata Squash recipes.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

Thank you for stopping by Color Your Recipes…have a colorful week!

This is a simple and easy way to cook any fish…poaching. The fish is moist, tender and very flavorful and super healthy. I served this poached salmon with wheatberry and green beans.

I first learned about poaching fish when reading Kitchen Riffs, Poached Salmon…the simple recipe of poaching salmon sure got me intrigued and I went on to try…and boy it is simple and so good…the fish comes out nice and moist.

I don’t know how come I have never thought in poaching fish before as many of Chinese dishes that my mom makes use poaching…well, now I sure use this technique quite often.

Since my husband does not like salmon and I do, when poaching fish, I place in the same pan one salmon and one white fish filet, so we all eat what we enjoy.

If you have never tried poaching fish I urge you to try…no fuss and no mess…

I paired the poached fish with wheat berry, which has a slightly chewy texture and is a good source of dietary fiber and the Green Onion and Ginger Sauce.

Ingredients:

Poached Fish

• Fish of your choice (skinless and boneless)
• Slices of lemon
• 2 to 3 garlic cloves, peeled and crashed
• 2 bay leaves
• Approximately 10 whole peppercorns
• 2 cups water
• Salt to taste

Wheat Berry with Green Bean

• 2/3 cup winter berry
• 2 ½ to 3 cups water
• Pinch salt
• 1 tablespoon olive oil
• 1 ½ cup cooked green bean
• Salt and pepper to taste

Method:

Poached Fish

Place all the ingredients in a medium pan except the fish. Bring the water to boil and turn to simmer.

Gently add the fish filet and simmer for approximately 7 to 8 minutes, depending on the thickness of the fish. Turn the heat off and leave the fish for another 1 or 2 minutes.

Remove the fish from the water and serve.

Wheatberry with Green Bean

Wash and soak the wheat berries overnight. Bring the water to boil in a medium pan and add a pinch of salt. Once the water starts to boils, add the wheat berries.

Bring to boil and reduce the heat to simmer, cover and let it cook for 30 minutes. Check for doneness, it should be chewy, not hardy…if not done, continue cooking until the desire texture, make sure that there is enough water in the pan.

Drain the wheat berries. In a medium pan add olive oil and the wheat berries, sauté in medium heat and add the green beans. Add salt and pepper to taste, serve warm.

If you enjoy this simple recipe of poaching fish, you might want to check Butter Lemon Swai recipe using sous vide method.

Did you know that wheatberries are unprocessed wheat kernels? They are very nutritious and rich in vitamins B1 and B3.

Have a wonderful week and thank you so much for visiting Color Your Recipes!

This is a very simple and fast (therefore speedy) way to make miso salmon when you are in hurry since there is no need to marinate and you still get the miso flavor in the salmon. The more elaborate method require an overnight (at least) marinate, which you can find here. You can use this method with to cook other fish.
By the way, excuse me the pictures…did not elaborate, but trust me the salmon taste better than in look …

Ingredients:

2 salmon filet, cut in half.
1 tablespoon miso paste
½ tablespoon sugar
3 tablespoon water
½ tablespoon cooking wine
1 tablespoon olive oil

Method:

In a bowl add the miso paste, sugar, water and the cooking wine, mix well. Cover the salmon filet with the miso paste, in the meantime heat the olive oil in a skillet, place the salmon and add approximately ¼ to 1/3 cup of water and cover (to cook the salmon). Once the water evaporates let the salmon brown both side.
Serve warm with rice.

Did you know that miso is a product produced by the fermentation of soybeans? It can be made of rice or barley as well, but typically of soybean. Miso is a traditional Japanese food which has gained world-wide interest. It is usually very salty, therefore it is used for sauces, pickling vegetables or meats, or to make miso soup by mixing dashi (mixture of edible kelps and shaved dry tuna fish – we can elaborate more next time).

Thank you for stopping by Simple Recipes and have a great week!

This recipe I learned from my mom. My mom loves Japanese products, during her up growing she was exposed to a lot of Japanese culture and tradition. Therefore, we got used to many of the Japanese food and cooking.

Ingredients:

1/3 cup of miso paste (it can be white or red)
¼ cup of cooking wine
½ tablespoon sugar
½ teaspoon salt
1 teaspoon finely chopped ginger
¼ cup water
4 fillets of fresh wild salmon

Method:

In a small pot whisk all the ingredients together except the salmon. Make sure that you mix well, dissolving all the miso. Cook in medium heat until boil. Set in a side to let it cool down.

Rinse the salmon in water and pat dry in a paper towel.

Marinate the salmon with the miso paste (make sure that the paste it totally cold) in the refrigerator overnight (the longer you marinate the better it will taste).

Gently rinse off the miso paste from the salmon and pat dry in a paper towel. Pan-fry by adding the salmon fillet in a 1 tablespoon of heated olive oil. Cook both sides by turning carefully (it breaks easily) until brown color.

Transfer to a serving plate and garnish with cilantro.

Remember the Israeli couscous that I shared last week? Below is the Miso Salmon with it!

If you like, you can prepare in advance and freeze the salmon fillets after been marinated overnight. To cook, just thaw the salmon fillets in the refrigerator overnight or under running water for approximately 20 minutes.

Did you know that miso is a product produced by the fermentation of soybeans? It can be made of rice or barley as well, but typically of soybean. Miso is a traditional Japanese food which has gained world-wide interest. It is usually very salty, therefore it is used for sauces, pickling vegetables or meats, or to make miso soup by mixing dashi (mixture of edible kelps and shaved dry tuna fish – we can elaborate more next time).

Thank you for stopping by Simple Recipes and have a great week!