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miso and agave glazed salmon

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Salmon

Miso and Agave Glazed Salmon

I've recently started using Agave nectar, a natural sweetener made from the agave plant that has many healthy properties. This dish is my version of one of my favorite restaurant dishes- miso-glazed black cod made famous by chef Nobu Matsuhisa at his restaurant Nobu.

Ingredients

  • 1/2 cup light (shiro) miso
  • 5 tablespoons sake
  • 5 tablespoons mirin
  • 2 1/2 teaspoons grated ginger
  • 1 tablespoon light agave nectar
  • 1/4 cup canola or vegetable oil
  • 4 skinless, boneless salmon fillets

Directions

  • Whisk the miso, sake, mirin, ginger, agave nectar, and oil together in a large, non-reactive dish or bowl. Add the salmon and coat with the marinade. Cover and refrigerate at least a few hours, ideally overnight.
  • Preheat the oven to 400 degrees. Turn on the broiler. Place one oven rack under the broiler and another rack in the center of the oven.
  • Wipe any excess marinade off the salmon fillets and place them in a baking dish. Place the dish on the top rack under the broiler and cook until the top of the fish is nicely browned, 3-4 minutes. Then move the dish to the center rack and bake until the salmon is cooked to desired doneness, about 8-12 minutes. Serve warm.

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