Recipe: Grilled Salmon in Miso Broth

Despite having a fancy name this is actually a fairly simple recipe that can be made basically any week night. I made some sweet potato mash and greens to go with it but a bagged salad and instant potatoes will still be good if you don’t have any effort to deal with making extra dishes.

Halibut Cheeks in Miso Broth

AuthorMabDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients
 2 salmon filets
 ¼ cup flour
 2 oranges, juiced
 ¼ tsp ginger
 ½ clove garlic, minced
 2 tbsp white miso
 1 sweet potato, chopped into large pieces
 2 large russet potatoes, chopped into large pieces
 200 g turnip greens, boiled in salted water
 1 tbsp butter
 ½ orange, zested
 salt and pepper, to taste

Directions
1

Make the mash by bringing a pot of water to boil on the stove and adding to it the chopped potatoes, cook until the potatoes can be easily pierced with a fork.

2

Remove from heat, drain, add some butter, orange, and mash until desired consistency.

3

In a small pot make the sauce by combining orange juice, garlic, ginger, vinegar, miso and 1 tbsp butter together until warmed completely through - do not boil.

4

Heat a large frying pan over medium high heat with enough oil to coat the bottom of the pan liberally salt and pepper the salmon then starting skin side on the pan cook on each side for 3-4 minutes.

Adapted from Salt Water Daughters

Ingredients

Ingredients
 2 salmon filets
 ¼ cup flour
 2 oranges, juiced
 ¼ tsp ginger
 ½ clove garlic, minced
 2 tbsp white miso
 1 sweet potato, chopped into large pieces
 2 large russet potatoes, chopped into large pieces
 200 g turnip greens, boiled in salted water
 1 tbsp butter
 ½ orange, zested
 salt and pepper, to taste

Directions

Directions
1

Make the mash by bringing a pot of water to boil on the stove and adding to it the chopped potatoes, cook until the potatoes can be easily pierced with a fork.

2

Remove from heat, drain, add some butter, orange, and mash until desired consistency.

3

In a small pot make the sauce by combining orange juice, garlic, ginger, vinegar, miso and 1 tbsp butter together until warmed completely through - do not boil.

4

Heat a large frying pan over medium high heat with enough oil to coat the bottom of the pan liberally salt and pepper the salmon then starting skin side on the pan cook on each side for 3-4 minutes.

Grilled Salmon in Miso Broth

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