miso glazed salmon

(adapted from Hope Shiverick)

Ingredients:

4 6-7 ounce salmon filets (skin on)

1 ½ teaspoons sesame seeds

2 thinly sliced scallions, white and light green parts

Marinade:

2 tablespoons white miso 

2 tablespoons soy sauce 

2 tablespoons sake (or white wine)

1 ½ tablespoons brown sugar

1 tablespoon rice vinegar 

1 tablespoons sesame oil

1 teaspoon minced ginger, optional

Directions:

Marinate the salmon filets for at least 1 hour in the refrigerator. 

Preheat the oven to 425-450 degrees, the rack should be in the middle of the oven.

Line a rimmed baking sheet with foil. Place the salmon skin side down on the prepared baking sheet and bake for 6 minutes, check the internal temp, then rotate the baking sheet. Bake for another 4-5 minutes depending on the first temperature check. Remove the salmon as soon as the internal temp reaches 135-145 degrees, note this can happen quickly.

Remove the salmon from foil, along with the skin. Sprinkle with sesame seeds and sliced scallions.

Serve immediately with rice, roasted broccolini, and Sichuan dipping sauce if desired.

Note: Instead of baking, you can also broil the salmon for about 6 mins (extra crispy on top), put rack closer to the top element.

Serves 4