Editor’s Note: In keeping with the tradition of abstinence on Fridays during Lent, priests of the Diocese of Camden have generously offered to share their favorite meatless recipes. Here, Father Allain Caparas, pastor of Mary, Mother of Mercy Parish, Glassboro, shares a favorite meal of miso-glazed salmon.
The first time I had miso-glazed salmon, I immediately fell in love with the taste. It’s a perfect Lenten meal – not too heavy, but also just enough to satisfy your hunger.
PHOTO GALLERY: Cooking Salmon with Father Caparas
I made it my mission, therefore, to learn the recipe. As with anything I cook, I usually adjust ingredients according to how I like it. So after a few adjustments here and there, here is the recipe I enjoy for this fantastic meal.
Miso-Glazed Salmon
Ingredients
- 5-6 salmon fillets
- 3-4 tablespoons miso paste
- 4 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sake or sesame oil
- Green onions, parsley or sesame seeds for garnish
- Olive oil
- Salt and pepper to taste
Directions
Place the salmon fillets in an oven-safe dish. Brush some olive oil on the dish.
Season salmon fillet with salt and pepper. Not too much salt, as the soy sauce will already provide the saltiness.
In a small bowl, whisk the miso paste. Add the soy sauce, brown sugar, rice vinegar, and sake or sesame oil. Whisk until smooth.
Brush salmon fillets with the marinade and leave in the fridge for 1-3 hours. Reserve some glaze for later use.
Preheat oven to 375 degrees. Bake for about 12 minutes.
Brush with reserved glaze before placing in the broiler on high for 2 minutes, until the fish reaches 125-130 degrees at thickest part.
Let it sit for a minute or two, garnishing it with parsley, green onions or sesame seeds, as desired.
Serve it with white jasmine rice and selected vegetables. Another option is to serve it with Asian ramen.
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