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
cup light (shiro) miso
teaspoons grated ginger
tablespoon light agave nectar
cup canola or vegetable oil
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