Miso-Glazed Salmon Steaks

Name: Miso-Glazed Salmon Steaks
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: vegetable oil; 4 -10 ounces salmon (steaks bone in); 1/3 cup white miso; 2 tablespoons mirin (sweet Japanese rice wine); 2 tablespoons rice vinegar, unseasoned; 2 teaspoons fresh ginger, minced peeled; 1 teaspoon sesame oil; kosher salt; 4 lime wedges (for serving)

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Recipe by Queen Dana

Recipe by the Bon Appétit Test Kitchen. Bon Appetit May 2011. The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets. Read More http://www.bonappetit.com/recipes/quick-recipes/2011/05/miso-glazed-salmon-steaks#ixzz1cBQqxKoN

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

vegetable oil
4 -10

ounces salmon (steaks bone in)
¹⁄₃

cup white miso
2

tablespoons mirin (sweet Japanese rice wine)
2

tablespoons rice vinegar, unseasoned
2

teaspoons fresh ginger, minced peeled
1

teaspoon sesame oil
kosher salt
4

lime wedges (for serving)

DIRECTIONS

Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
Position an oven rack 6"-8" from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10-12 minutes total.
Transfer salmon steaks to plates and serve with lime wedges.

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