Miso is one of the most useful jars in the fridge. A spoonful mixed with something sweet and something sour makes a glaze that caramelizes under the broiler in minutes and gives salmon a deep, savory crust. With a pan of garlicky kale on the side, dinner for two is ready in about twenty minutes.
Miso-Glazed Salmon With Garlicky Kale
Serves 2, and doubles easily
- 2 tablespoons white miso
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 2 salmon fillets, about 6 ounces each
- 1 bunch kale, stems removed, leaves torn
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- a pinch of chili flakes
- 1/2 lemon
- toasted sesame seeds and sliced green onion, to finish
- Heat the broiler with a rack about six inches from the heat. Line a small sheet pan with foil.
- Whisk together the miso, honey, vinegar, sesame oil and ginger until smooth.
- Pat the salmon dry, place it skin side down on the pan and spread the glaze over the tops and sides.
- Broil for 6 to 9 minutes, until the glaze is browned in spots and the salmon flakes easily. It is done at 145°F (63°C) in the thickest part. If the glaze darkens too fast, move the pan a rack lower.
- Meanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic and chili flakes and cook for 30 seconds, until fragrant but not browned.
- Add the kale and a pinch of salt and toss until wilted and bright green, 3 to 4 minutes. Squeeze over the lemon juice.
- Divide the kale between two plates, set the salmon on top and finish with sesame seeds and green onion.
Swap it. The glaze is just as good on cod, chicken thighs or thick slices of eggplant. Spinach or chard can stand in for the kale; cook them for only a minute or two.
A note on miso. White miso is mild and slightly sweet. Red miso is saltier and stronger, so use a little less of it and add a touch more honey.
