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Author Notes: I've recently started using Agave nectar, a natural sweetener made from the agave plant that has many healthy properties. This dish is my version of one of my favorite restaurant dishes- miso-glazed black cod made famous by chef Nobu Matsuhisa at his restaurant Nobu. The first time I tried the dish, I fell in love with the tender, flaky fish and the complex flavors of the miso marinade. I like to make this dish with salmon- I think the richness of the salmon works nicely with the sweet marinade. I find that the key to cooking salmon is to not overcook it. I take it out of the oven when I think it is slightly underdone- it will continue to cook a little so that it's perfect when you're ready to eat. If you don't have agave nectar, regular sugar can be used (about 1 1/2 times the amount of agave nectar). - Sonali aka the Foodie Physician
- 1/2 cup light (shiro) miso
- 5 tablespoons sake
- 5 tablespoons mirin
- 2 1/2 teaspoons grated ginger
- 1 tablespoon light agave nectar
- 1/4 cup canola or vegetable oil
- 4 skinless, boneless salmon fillets
- Whisk the miso, sake, mirin, ginger, agave nectar, and oil together in a large, non-reactive dish or bowl. Add the salmon and coat with the marinade. Cover and refrigerate at least a few hours, ideally overnight.
- Preheat the oven to 400 degrees. Turn on the broiler. Place one oven rack under the broiler and another rack in the center of the oven.
- Wipe any excess marinade off the salmon fillets and place them in a baking dish. Place the dish on the top rack under the broiler and cook until the top of the fish is nicely browned, 3-4 minutes. Then move the dish to the center rack and bake until the salmon is cooked to desired doneness, about 8-12 minutes. Serve warm.
- This recipe was entered in the contest for Your Best Salmon
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