Hand to Mouth

misadventures in eating

Miso-glazed salmon and fridge dilemmas

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It’s getting to that time of the year when I have to start giving serious consideration to how I’m going to empty my fridge strategically without feeling like I’m wasting hundreds of dollars worth of food — then it’s two weeks to home base before jetting out to Seattle. I always think about that line in These Happy Golden Years when Laura Ingalls’ mother says she’s left enough gardens for the rabbits for two lifetimes; I’ve left enough fridges and pantries for two lifetimes already.

That said, this past weekend’s shopping excursion brought to me delights of the Asian fusion.

Miso-glazed salmon with Asian green beans


I realized about halfway through writing out the ingredients list why this needed to be called 2^7 miso-glazed salmon, but it was just so cloying I couldn’t bear to do it.


• salmon steak (# corresponding to those being fed)
• 2 tablespoons white miso
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• kosher salt
• black pepper
• 2 tablespoons chives, diced
• 4 tablespoons soy sauce/tamari
• 2 tablespoons oyster sauce
• 5 or 6 button mushrooms


(1) Pat dry and sprinkle both sides of the salmon steak(s) with salt and set aside in the fridge.

(2) In a small bowl, combine the miso, honey, red wine vinegar and two tablespoons of soy sauce, stir well and until mostly-smooth — set aside for the salmon. Clean and halve the button mushrooms and set aside with the sauce.

(3) Fill a medium-depth saucepan to with water and bring to a boil, put your green beans in to cook.

(4) While your green beans are bubbling up, get your fish into the oven.

(a) I personally recommend you do this in a toaster oven, especially if you’re cooking for 2 or less: take a sheet of tinfoil and double it over, folding up the edges to create a tiny, kind-of-flimsy tray — it’ll be enough to keep your glaze from running all over your pan and assist in easy clean up.

(b) Set your salmon steak(s) in the center of the foil, skin side down, and drizzle your glaze over it, arrange your cut button mushrooms around the steak.

(c) Set your toaster oven to 400 degrees — but keep a close eye on it: salmon overcooks easily.

(5) Check your green beans, they should be tender in about 6-10 minutes.  Pour away all but about 2 tablespoons (see!) of water from the pot, add the oyster sauce and remaining 2 tablespoons of soy sauce, put it back on the heat and stir — make sure to coat all the green beans and let the sauce cook down a little, turn of the range.

(6) Pull your salmon out of the oven, serve with the green beans and mushrooms.  And you could always be like me and be a tool, make risotto out of a box and serve on top of that — instant deliciousness!


Written by lshen

April 25, 2007 at 1:28 am

Posted in Uncategorized

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