Today I packed TinySprite a colorful meal in our LunchBots Trio: miso-glazed salmon on a few kale leaves, pepperonata (a mixture of red and yellow peppers pan-fried in olive oil with anchovy paste and garlic, then sprinkled with basil), roasted broccoli, and assorted blueberries, tomato, carrots and Asian pear.
I've made misoyaki butterfish before many times, as it is maybe my all-time favorite fish meal, but this is the first time I made miso-glazed salmon. I used a variation on a Simply Recipes recipe:
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Miso-Glazed Salmon Recipe
1/4 cup white miso
3T sake
1T sugar
1T shoyu
Heat mixture in double-boiler until smooth, and sugar is dissolved. Let cool, and marinate salmon for 3 hours up to overnight. Bake at 425F for 10 minutes.
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It's pretty good, and a nice change from the regular way I usually prepare salmon (shoyu butteryaki or furikake style). I saw Sam Choy has a recipe that includes ginger and rice vinegar along with the miso that sounds interesting too.
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