Soy Miso Glazed Salmon

I love this quick cooking fish dish.  It’s so great for a weeknight meal, but elegant and tasty enough for a company dinner.  Serve with a side of cilantro lime rice if you want or  forgo the cabbage if you’re not a fan, but I love the crunch of the lightly sauted napa.  It’s my favorite cabbage being hearty, but slightly more elegant and softer than green or red cabbages.  It cooks in just a few minutes so also perfect pairing for a weeknight dinner.

A HANDFUL OF GREAT INGREDIENTS MAKES THIS QUICK COOKING DISH A WINNER

I’ve probably mentioned a time or two, or a hundred, that I love fish.  It’s truly my favorite protein and a gorgeous, luxurious piece of salmon is the top of the top in my book.   I frequently serve salmon when we have company since it’s so easy to prepare many different ways.  I’ve even won over self proclaimed fish naysayers with some of my salmon recipes.  I’m adding this to the “win them over” repertoire. 

Soy Miso Glazed Salmon
4  3 to 4 ounce salmon filets (I like the skin on so it holds together nicely)
2 Tablespoons each soy sauce, miso paste & maple syrup
1 garlic clove, minced or grated
1 inch piece of ginger, peeled and diced or grated
Small handful cilantro, chopped (optional for garnish)
Olive oil to saute fish
Salt & pepper



Combine soy sauce, miso, maple syrup, garlic & ginger in a small bowl & mix well.
Pat the salmon very dry with a paper towel.  Place flesh side down in hot skillet that you’ve drizzled with the oil right before you place the salmon down (you don’t want the oil to smoke).
When fish is nicely seared on the flesh side, flip and continue to cook on the skin side.  
As soon as the fish begins to look as if it’s nearly done, pour the glaze over the top and let it bubble for about 1 minute.  The glaze will become even thicker but you don’t  want it to burn.





Peppered Napa Cabbage
1 head Napa cabbage, shredded  or slice very thinly
Olive oil
Salt to taste
1 -2 teaspoons freshly ground black pepper
1/2 to 1 teaspoon Aleppo chili flake (or regular chili flake) to taste


Heat oil in a very large skillet over medium heat and add cabbage.  As soon as cabbage wilts down, add the salt, pepper and chili flake to your taste and heat level.  


This cabbage is quite peppery so you can back off on both kinds of pepper if you’d like it milder.


To serve place a mound of the cabbage on a plate and place a piece of salmon on top.  Sprinkle with cilantro if desired for garnish.