Miso Caper Glazed Salmon
Introduction
So tangy, so savory--and so easy to make. Impress your guests with this recipe.
Ingredients
2 T capers packed in brine, drained
2 T white miso
2 T extra virgin olive oil
1 T agave syrup or honey
1/4 cup mirin
16 ounces salmon filet
2 T white miso
2 T extra virgin olive oil
1 T agave syrup or honey
1/4 cup mirin
16 ounces salmon filet
Directions
recipe adapted from Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends
Crush the capers with a fork. Whisk together all ingredients for the marinade.
Slice the salmon filet into 4 pieces and marinate the salmon with the miso-caper mixture in a covered dish or resealable bag for 1 hour in the refrigerator.
Preheat oven to 425F. Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and bake until salmon is opaque and flakes easily, about 20 minutes.
For a vegan dish: substitute tempeh or portobello mushrooms for the fish.
Serving Size: 4 servings; 3 ounces cooked salmon per person
Crush the capers with a fork. Whisk together all ingredients for the marinade.
Slice the salmon filet into 4 pieces and marinate the salmon with the miso-caper mixture in a covered dish or resealable bag for 1 hour in the refrigerator.
Preheat oven to 425F. Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and bake until salmon is opaque and flakes easily, about 20 minutes.
For a vegan dish: substitute tempeh or portobello mushrooms for the fish.
Serving Size: 4 servings; 3 ounces cooked salmon per person
Number of Servings: 4
