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Healthy Miso Salmon Print Email


1 lb salmon, cut into 4 pieces, skin and bones removed
2 tsp light miso
1 TBS prepared Dijon mustard
2 TBS mirin (Japanese rice cooking wine found in Asian section of market)
4 dried medium size pieces of wakame seaweed, rinsed and soaked in ½ cup hot water for about 10 minutes (save water)
1 medium onion, cut in half and sliced
3 cups sliced fresh shiitake mushrooms
3 medium cloves garlic, chopped
½ TBS minced fresh ginger
2 tsp tamari (soy sauce)
salt and white pepper to taste
garnish with minced green onion

Preheat broiler with rack in the middle of the oven. Place a stainless steel or cast iron skillet big enough to hold salmon under heat to get very hot (about 10 minutes).

Rinse and soak seaweed, saving the water.

Slice onion and chop garlic and let sit for 5 minutes to enhance their health-promoting properties.

Prepare glaze by mixing miso, Dijon mustard, and mirin along with a pinch of white pepper. Generously coat salmon with mixture and let set while preparing rest of ingredients.

Heat 1 TBS seaweed water in a stainless steel skillet. Sauté onion, garlic, ginger, and mushrooms in broth over medium heat for about 5 minutes. Add chopped seaweed, 1/2 cup seaweed water and tamari and cook for another 5 minutes. Season with salt and pepper.

Remove pan that was heating from broiler and place salmon in it. Return to broiler and cook without turning for about 3-5 minutes depending on thickness of salmon. Top with sautéed onion/mushroom mixture and minced scallion. Serves 4 - The George Mateljan Foundation
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