Miso Salmon with Cilantro Sauce Recipe

Name: Miso Salmon with Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white miso; 1/3 cup rice vinegar (unseasoned); 1/4 cup packed dark brown sugar plus 1 teaspoon; 1/3 cup water; 4 skinless wild Alaskan salmon fillets (about 6 ounces each); 1 cup packed cilantro leaves, coarsely chopped; 1/4 cup fresh lime juice (from 2 to 3 limes); 1 shallot, coarsely chopped; 1 small fresh red chile, such as Thai bird or jalapeno, coarsely chopped (ribs and seeds removed for less heat, if desired); 1 garlic clove; 1 piece (2 inches) fresh ginger, peeled and finely grated (1 tablespoon); 2 tablespoons neutral-tasting oil, such as canola or safflower

Servings: persons

1 cup white miso
1/3 cup rice vinegar (unseasoned)
1/4 cup packed dark brown sugar plus 1 teaspoon
1/3 cup water
4 skinless wild Alaskan salmon fillets (about 6 ounces each)
1 cup packed cilantro leaves, coarsely chopped
1/4 cup fresh lime juice (from 2 to 3 limes)
1 shallot, coarsely chopped
1 small fresh red chile, such as Thai bird or jalapeno, coarsely chopped (ribs and seeds removed for less heat, if desired)
1 garlic clove
1 piece (2 inches) fresh ginger, peeled and finely grated (1 tablespoon)
2 tablespoons neutral-tasting oil, such as canola or safflower

1
In a medium saucepan, combine miso, vinegar, 1/4 cup brown sugar, and the water.
2
Cook over medium heat, stirring occasionally, just until miso and sugar have dissolved (do not boil); remove from heat, and let cool to room temperature.
3
Place salmon in a shallow dish or a resealable plastic bag, and add miso mixture, turning to coat.
4
Cover (or seal) and marinate in the refrigerator 1 hour (place bag on a plate in case of leaks).
5
Meanwhile, puree cilantro, lime juice, shallot, chile, garlic, ginger, oil, and remaining teaspoon brown sugar in a blender until sauce is smooth.
6
Heat broiler with rack 6 to 8 inches from heat source.
7
Lift fillets from marinade and wipe off excess (discard marinade); broil until fillets are opaque around edges and flake slightly in center when pressed, 4 to 6 minutes.
8
Transfer salmon to each of four plates, and serve with cilantro sauce.
9
(Per Serving)
10
Calories: 500
11
Saturated Fat: 2.2g
12
Unsaturated Fat: 16.2g
13
Cholesterol: 94mg
14
Carbohydrates: 40.6g
15
Protein: 39.5g
16
Sodium: 1964mg
17
Fiber: 0g

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup white miso, 1/3 cup rice vinegar (unseasoned), 1/4 cup packed dark brown sugar plus 1 teaspoon, 1/3 cup water, and more.

Yes, Miso Salmon with Cilantro Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Salmon with Cilantro Sauce

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