This is a new Food and Wine recipe that I made recently. It has a pretty quick and simple preparation and my son and I really liked the lemon and miso flavoring on the salmon. The original recipe says that it is great on salmon, cod or hake, but I have only tried it on salmon, although I think any white fish would also taste great with this glaze. Great weeknight dinner alongside some simple rice and either roasted vegetables or a simple salad. The original recipe calls for 2 tablespoons of butter that I left out, seemed just fine without it and more heart-healthy.
Quick-Brined Roast Salmon with Lemon-Garlic Oil
Quick weeknight salmon recipe that has lots of lemon, garlic and miso flavor.
- 1 tablespoon kosher salt, plus more for seasoning
- four 5 ounce skinless salmon fillets (or hake or any fish you like)
- 2 tablespoons of olive oil or canola oil
- 1 tablespoon of fresh lemon juice
- 1 tablespoon shiro miso (white mild miso)
- 1/2 teaspoon grated fresh garlic
- Lemon wedges for serving
- In a medium bowl, combine the 1 tablespoon of salt with 2 cups of hot water and stir to dissolve the salt. Let cool to room temperature and then add the fish to the bowl and let brine at room temperature for 30 minutes.
- Meanwhile in a small bowl whisk the oil with the lemon juice, miso and garlic until smooth; season with salt and pepper if desired.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Drain the fish and transfer to the prepared baking sheet; brush all of the fish with the lemon oil mixture. Roast until golden and just cooked through, about 10 minutes for the salmon. Transfer to plates and garnish with a lemon wedge and serve with vegetables and rice.
January 12, 2017