Miso Glazed Salmon
served with Cabbage & Apple Slaw
By Debbie Kornberg
1.5 lbs. salmon, skin removed
1 Tbsp. SPICE + LEAF Salmon Blend
2 Tbsp. white miso paste
2 Tbsp. mirin or sake
2 Tbsp. granulated sugar
1 Tbsp. sesame oil
2 tsp. soy sauce (or coconut aminos)
1 Tbsp. SPICE + LEAF Galili Olive Oil
Cabbage Salad Ingredients:
1 bag of shredded green cabbage
One-half granny smith apple, sliced super thin into sticks, the same as shredded cabbage
1/4 cup white distilled vinegar
1/3 cup safflower oil or vegetable oil
1 tsp. granulated sugar
½ to 1 tsp. salt
Preheat oven to 350 degrees.
Cut salmon into serving size pieces. Rub Salmon Blend onto top of fish. Using a bowl, combine white miso, mirin, sugar, soy sauce, and sesame oil. Mix well. Place fish and marinade into a zip lock bag. Marinate fish for at least 15/20 minutes but can do it over night. (While fish is marinating, make cabbage salad.)
Using a hot pan, add avocado oil. Prior to placing salmon in pan, make sure the pan is very hot so it will get a good sear. Place fish top side down first. Cook on this side for 3 – 4 minutes and then flip fish to other side for an additional 4 minutes.
Keep fish in an oven safe sauté pan or place in a baking pan. Then place in oven & let fish continue cooking until it has reached an internal temperature of 140 degrees. About 7 - 10 minutes depending on the thickness of the fish.
Cabbage & Apple Slaw Instructions:
While fish is marinating make cabbage salad. Using a bowl, combine cabbage, apples, vinegar, oil, sugar, and salt. Mix well and let sit. The oil, vinegar and salt will help break down the cabbage, so it becomes soft. The longer it sits, the better it becomes. The acid and crunch of the cabbage salad is a nice complement to the salmon.
Once the miso salmon is done, place the fish on a serving platter with cabbage salad alongside it. Ready to serve.