Monday, January 6, 2014

Broiled salmon packed with sweet, smoky flavors

This easy dinner has a lot of things going for it. First off, the key ingredient is delicious salmon. Salmon’s pretty good no matter what you do to it, but it tastes particularly great with this quick miso glaze. Served with some kale wilted with soy sauce and other goodies and you’ve got a wonderful meal that doesn’t take all night to prepare.

Miso Salmon with Kale 
1 pound salmon filet
¼ cup white miso paste
2 tablespoons minced ginger
2 tablespoons rice wine vinegar
4 teaspoons low-sodium soy sauce, divided
1 tablespoon agave syrup
2 tablespoons sesame oil, divided
½ pound kale, cleaned, stems and center ribs removed

Whisk miso paste, ginger, vinegar, 3 teaspoons soy sauce, agave syrup and 1 tablespoon sesame oil together in bowl. Place salmon in glass baking dish and coat with marinade. Cover baking dish with plastic wrap and place in fridge for 45 minutes. Position oven rack about 6 inches from broiler and preheat. Line a baking sheet with aluminum foil. Remove salmon from glass dish and place, skin down, on baking sheet. Place salmon in oven, rotating baking sheet once, and broil for 15-20 minutes, until salmon is cooked through. Remove from oven. While salmon is in the oven, heat remaining sesame oil over medium heat in large frying pan. Add kale, soy and red pepper flakes, cooking until kale wilts. Remove from heat and serve with salmon.

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