Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Broiled Salmon with Miso Soup
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 564
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1520 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 3 grams
- Sugar
- 12 grams
- Protein
- 45 grams
This easy weeknight recipe of soy-marinated broiled salmon, quick-pickled sweet-sour cucumbers, miso soup and rice is inspired by Teishoku, Japanese set meals that can be eaten for breakfast, lunch or dinner. Since preparing a meal with so many elements can be time-consuming, we aimed to develop a basic but satisfying version that can be put together from (almost) scratch with a minimum of ingredients in under 40 minutes.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 564
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1520 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 3 grams
- Sugar
- 12 grams
- Protein
- 45 grams
Ingredients
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Directions
- Cut each salmon fillet in half lengthwise to make 8 thin fillets. Season lightly all over with salt. Mix the soy sauce and mirin in a baking dish large enough to hold the fillets in one layer. Add the fillets and turn in the marinade to coat. Let sit at room temperature 20 minutes, flipping halfway through.
- Meanwhile, toss the cucumbers with 3/4 teaspoon salt in a bowl. Add the rice vinegar and sugar. Toss again until the sugar is dissolved. Let sit until ready to serve, stirring occasionally.
- Make the miso soup: Combine 3 cups water, the dashi powder and a pinch of salt in a medium saucepan; bring to a simmer. Reduce the heat to a bare simmer and whisk in the miso paste until completely dissolved. Add the tofu and keep warm over low heat (do not boil).
- Preheat the broiler and line a baking sheet with foil. Arrange the salmon on the baking sheet, spaced apart. Broil until lightly charred on top, about 3 minutes, rotating the baking sheet as needed for even browning. Gently stir the baby spinach into the miso soup and let wilt, about 1 minute. Divide the salmon, cucumbers and rice among plates. Serve the miso soup in small bowls on the side.
