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Miso Teriyaki Glazed Salmon




Source of Recipe


Internet


Recipe Introduction


I took this recipe from a post about salmon and rice bowls. It sounded good, but I just wanted the marinade/sauce part. It was delicious. I used Frank’s rather than Sriracha. I served this with rice and stir fried snow peas and bean sprouts.


Recipe Link: https://aflavorjournal.com/miso-teriyaki-glazed-salmon-rice-bowls-with-avocado/

List of Ingredients




4 tbsp. Sesame Oil
2 tbsp. Teriyaki Sauce
1 tsp. White Miso Paste
1 tsp. Sriracha (or more if you like it spicy!) - see note
1/2 tsp. Honey
4 tsp. low-sodium Soy Sauce
1/2 tsp. Garlic Powder
2 tsp. fresh Lime Juice (about 1 wedge fresh Lime)
2 tbsp. Avocado Oil (or vegetable oil)
4 Salmon Filets 3 oz. each


Recipe



Mix together the first 8 ingredients until smooth. This mixture should be pasty – add a little additional miso if you need to. Spread all sides of the fish filets with the paste and let sit at room temperature for 15 minutes.

Add the oil to a sauté pan over medium heat. When it is hot add the salmon, skin side down for about 4 minutes. Give it a few more seconds if it seems to want to stick to the pan. Flip and cook another 2-3 minutes, depending on how done you like your salmon. This was perfect for Mike and Jessica but underdone for me. The filets should also be nicely browned – you may find that you need to adjust the heat to get them as caramelized as you like.

Serves 4.