Wednesday, October 30, 2013

Panko Crusted Miso Salmon Recipe

Tonight my husband whipped up a delicious dinner. Panko Crusted Miso Salmon. YUM. It was as delicious as it sounds. Check it out.

We paired it with some roasted asparagus. Recipes below. Enjoy y'all!

Panko Crusted Miso Salmon
(Slightly adapted from this recipe.)

Preheat oven to 400º F.

Mix all of the ingredients except for the fillets and panko bread crumbs into a shallow baking dish or ziplock baggie:

2 salmon fillets
1/4 cup miso
1/4 cup white wine vinegar
1/4 cup mirin (Japanese rice wine)
2 Tbsp brown sugar
1 Tbsp white sugar
1 Tbsp soy sauce
2 tsp freshly grated ginger root
1/2 cup - 1 cup Panko bread crumbs

Remove 1/3 cup of marinade for drizzling/dipping later. Take this 1/3 cup and warm it on the stove until condensed and set aside.

Place two salmon fillets into the remainder of the sauce.
Let marinate for 10 mins to 2 hours (the longer, the better).

Cover baking dish/cookie sheet with aluminum foil, remove salmon from the marinade and shake off the excess. Bake for 10-12 minutes.  While the salmon is baking, brown the Panko over medium heat for 2 minutes and sprinkle over salmon during the last 2 minutes of bake time.

Drizzle condensed sauce over the fillets and serve.

Roasted Asparagus

Preheat oven to 400º F.

Asparagus (we used one bunch)
Olive Oil
Salt and Pepper
Garlic Powder

Place asparagus onto a cookie sheet or in a shallow baking dish. Drizzle and lightly coat asparagus with olive oil. Season with salt, pepper, and garlic powder. Bake for approximately 10 minutes, or longer, depending on personal preference as to how well done you prefer your asparagus; I like mine with a little crunch :).

1 comment:

  1. This looks so good! You guys will have to make some Japanese food for us during Thanksgiving break.