Caramelized Maple and Miso Salmon
I prepared this recipe a several times lately, and everyone loved it! They all liked it so much that they asked me the recipe! So here it is; my famous caramelized maple and miso salmon recipe.
Preparation: 10 Minutes
Cooking: 20 Minutes
Total time: 30 Minutes
Calories: 457 | Fat: 14 g | Carbs: 48 g | Fibres: 7 g | Protein: 37 g
- 60 ml (1/4 cup) maple syrup
- 30 ml (2 tablespoons) miso paste (pale)
- 15 ml (1 tablespoon) low sodium soy sauce
- 5 ml (1/2 tablespoon) rice vinegar
- 5 ml (1 teaspoon) sesame oil
- 1 garlic clove, chopped
- Juice from a lime
- 15 ml (1 tablespoon) fresh ginger, grated
- 4 salmon fillets (500 g) (wild if possible), skinless
- 15 ml (1 tablespoon) sesame seeds
- 15 ml (1 tablespoon) cilantro, chopped
- 2 green onions, finely chopped
Side dish for 4
- 190 ml (3/4 cup) quinoa
- 375 ml (1 ½ cup) low sodium chicken broth
- 40 asparagus
- 5 ml (1 teaspoon) olive oil
- In a small bowl, prepare the marinade. Mix the maple syrup, miso paste, soy sauce, rice vinegar, sesame oil, garlic, lime juice, and ginger.
- Put the marinade and salmon in an airtight container or large Ziploc bag. Marinate in the refrigerator for at least 30 minutes.
- Meanwhile, prepare the quinoa side dish (or any other grain). Cook the quinoa in chicken broth according to the instructions on the packaging. Set aside somewhere warm.
- Preheat oven to 180°C (350°F) or set your barbecue to high intensity.
- Set aside the marinade and salmon in two different bowls.
- If they are baked in the oven, put the salmon fillets on a baking sheet, and cook for about 12-15 minutes, depending on the thickness and desired cooking. Add salt and pepper.
- If they are grilled on the barbecue, lower the heat to medium and grill for 2 to 3 minutes until grill marks appear. Turn over gently, and cook for another 6 to 8 minutes, depending on the thickness and desired cooking. Add salt and pepper.
- Add the asparagus mixed with olive oil when there are only 10 minutes left to cooking. Add salt and pepper.
- Baste the salmon with the left-over marinade several times throughout the cooking process.
- When the salmon is ready, garnish with sesame seeds, cilantro, and green onions. Serve with quinoa and asparagus.