Salmon with Orange-Miso Glaze

You can either bake this fish or barbecue it on a cedar plank. The planks are available at fish stores, supermarkets or lumberyards. Presoak them in water for at least 8 hours to prevent burning. You can reuse the planks a couple of times. Miso is a fermented soybean paste that comes in various colors and flavors; the lighter the color, the less pungent the taste. I like to use the milder yellow or white miso, but if you want a stronger flavor, try the red or brown variety. In the past it was a challenge to obtain miso paste, but today it can be found in major supermarkets, health food stores and Asian food stores. Photo by Brian MacDonald.

RECIPE INSTRUCTIONS

INGREDIENTS

NOTES

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