Broiled Miso Orange Glazed Salmon

4 – 5-6 oz filets of salmon (thick cuts are best)
1 teaspoon sesame oil

Sauce
½ cup light miso
zest of 1 orange (or tangerine)
juice of half an orange
1 Tbs mirin (sweet Japanese cooking wine)
1 ½ teaspoons soy sauce
1 teaspoon rice wine vinegar, unseasoned

Garnish
3 scallions, thinly sliced
sesame seeds, lightly toasted (optional)

Mix sauce ingredients together.

Rub salmon filets with sesame oil. Marinate the salmon with 3 Tb of the sauce. Cover and refrigerate for 1-2 hours or up to 8 hours. If you do not have time to marinate, don’t worry – just top with the sauce and broil – the dish will still be delicious.

Preheat broiler.

Place salmon filets on a baking sheet. Top with the remaining sauce. Broil for 8-10 minutes or until the salmon is cooked to your liking. The top of the sauce should be a rich brown color.

Place salmon on serving plates and garnish with a generous sprinkle of the scallion and sesame seeds.

Notes:

Sauce can be made ahead up to a week. Sauce can also be frozen.
Substitute with your favorite fish such as halibut, bass, sable, tilapia, etc

Enjoy!

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1. Have you had your sea vegetables today?

I notice that I actually had to put some thought into changing what I reach for during meal times – it’s just reprograming as my snack and meal making is so automatic.
No grains, ok -but low carb means cutting some veggies and fruits off the list. I didn’t want to eat big hunks of meat all the time so I made a list of protein foods and veggies that I can incorporate into my daily snacks and meals…I wanted to make the list for 3 reasons – show all the possibilities so I don’t feel deprived, reassure myself I will not starve and make sure I have the ingredients I need. Also, knowing what is not on the list will prevent me from inadvertantly bringing home the “do not eat” list foods.

The lastest snack light / meal munchie…Tonnato

Tonnato is a sauce of Italian origin made from canned tuna that is traditionally served with veal. I’m skipping the baby cow and enjoying it with cucumber slices, cherry tomatoes and celery sticks.

Tonnato

(based on a recipe from Food and Wine, August 2003)

2 Tb extra virgin olive oil
2 Tb Italian flat leaf parsley
1 – 3 ounce can of tuna packed in olive oil
1/4 cup mayonnaise
1 tsp capers, drained
1 Tb lemon juice (more or less to taste)
2 anchovy fillets
1 clove garlic
1/8 tsp fresh ground black pepper

Put all ingredients into a blender and blend until smooth.

ENJOY!

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