Orange-Miso Glazed Salmon
Source of Recipe
The Complete America’s Test Kitchen TV Show Cookbook
This is one of those recipes where they give you a basic recipe and then suggest a few options. I chose the Orange-Miso glaze option. It is truly delicious, but you should not expect a true translucent glaze. The miso insures instead that the glaze is murky. No matter, we have really enjoyed this fish – even leftover and cold. They say that it is always better to get the whole two-pound piece of fish and cut it yourself. That way they are of similar thickness. If you don’t have an oven safe non-stick skillet, just transfer the fish filets to a greased sheet pan at the point of putting them in the oven.
List of Ingredients
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cornstarch
4 center-cut skin-on salmon fillets, 6 to 8 ounces each
Ground black pepper
1 teaspoon vegetable oil
1 t. grated orange zest
1/4 c. juice from one orange
2 T. white miso
1 T. light brown sugar
1 T. rice vinegar
1 T. whole grain mustard
3/4 t. cornstarch
Pinch cayenne pepper (I omitted)
In a small saucepan over medium-high heat, whisk the ingredients together. Bring up to a boil, then lower the heat and simmer until thickened. This should take about a minute. Remove from the burner and place the cover on to keep it warm.
Heat the oven to 300F. Place the oven rack in the middle of the oven. Mix the brown sugar, salt, and cornstarch together. Dry the salmon pieces with paper towels and season with pepper. Sprinkle the flesh side of fish with this mixture and rub it in.
In a 12-inch nonstick oven safe skillet heat the oil over medium-high heat until it shimmers. Put the salmon face side down in the pan and cook for about one minute – it should be very brown at this point. Don’t be afraid of the heat during this step. You want to get a good sear on the flesh side, the fillets will still be raw in the center. Gently flip the salmon over and cook for the same amount of time on the skin side.
[This is the point to transfer the fillets to the baking sheet if your pan isn’t oven safe.] Take the pan off the heat and spoon the miso glaze over the fillets. Place the skillet in the oven and cook until the fish is up to the temperature you like: 120F for rare, 125F for medium-rare, 130F for medium, 135 for medium-well, and 140F for well done – about 7-13 minutes. Plate and serve.