One of the nice things about living in the Pacific Northwest is the availability of fresh wild salmon. It's frequently on sale and I'll often pick up a few pounds to portion and freeze.
Earlier this summer I came across some wild coho salmon steaks which I defrosted this weekend and marinated in a tasty Asian inspired honey miso dressing. The result is pretty amazing when you consider how easy this dish is to prepare.
2 tbsp honey
2 tbsp red miso
1 tbsp rice vinegar
1 tbsp water
1 tsp reduced sodium tamari or soy sauce
1 tsp sesame chili oil
1 tbsp water
1 tsp reduced sodium tamari or soy sauce
1 tsp sesame chili oil
1/2 tsp grated fresh ginger
4 x 6oz salmon steaks, about 1 inch thick
1 green onion, sliced, for garnish
The night before you plan on serving this, whisk together the honey, miso, rice vinegar, water, tamari or soy sauce, sesame chili oil and ginger in a small bowl.
Liberally brush the honey miso mixture onto both sides of the salmon steaks, (reserve about 2 tablespoons for later). Place these onto a plate and cover with plastic wrap, smoothing the wrap across the surface to remove as many air bubbles as possible. Refrigerate overnight or up to one day.
When you are ready to serve, position the rack in the middle of the oven and turn on the broiler. If you have a Hi/Lo function, set it to Hi.
Place the steaks onto a foil lined cookie sheet. Brush the tops with the reserved honey miso mixture.
Broil the steaks for about 8-9 minutes and then watch closely. They will be done when the center of the steaks have just begun to turn opaque; about 10-12 minutes total. Take care not to overcook, otherwise they might be on the dry side.
Sprinkle with the sliced green onion and serve.
If you have any left over, it's great cold and flaked over a green salad with a citrusy sesame type dressing.
4 x 6oz salmon steaks, about 1 inch thick
1 green onion, sliced, for garnish
The night before you plan on serving this, whisk together the honey, miso, rice vinegar, water, tamari or soy sauce, sesame chili oil and ginger in a small bowl.
Liberally brush the honey miso mixture onto both sides of the salmon steaks, (reserve about 2 tablespoons for later). Place these onto a plate and cover with plastic wrap, smoothing the wrap across the surface to remove as many air bubbles as possible. Refrigerate overnight or up to one day.
When you are ready to serve, position the rack in the middle of the oven and turn on the broiler. If you have a Hi/Lo function, set it to Hi.
Place the steaks onto a foil lined cookie sheet. Brush the tops with the reserved honey miso mixture.
Broil the steaks for about 8-9 minutes and then watch closely. They will be done when the center of the steaks have just begun to turn opaque; about 10-12 minutes total. Take care not to overcook, otherwise they might be on the dry side.
Sprinkle with the sliced green onion and serve.
If you have any left over, it's great cold and flaked over a green salad with a citrusy sesame type dressing.
2 comments:
Those steaks are so nicely charred! Gorgeous. GREG
Thanks, Greg!
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