Miso-Glazed Salmon Steaks
- vegetable oil
- 4 -10 ounces salmon (steaks bone in)
- 1/3 cup white miso
- 2 tablespoons mirin (sweet Japanese rice wine)
- 2 tablespoons rice vinegar, unseasoned
- 2 teaspoons fresh ginger, minced peeled
- 1 teaspoon sesame oil
- kosher salt
- 4 lime wedges (for serving)
- Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
- Position an oven rack 6"-8" from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10-12 minutes total.
- Transfer salmon steaks to plates and serve with lime wedges.
vegetable oil, salmon, white miso, mirin, rice vinegar, fresh ginger, sesame oil, kosher salt, lime wedges
Taken from www.food.com/recipe/miso-glazed-salmon-steaks-466970 (may not work)