Nori-Wrapped Miso-Glazed Salmon
November 4 Gratitude Nugget: I am grateful for a steady job and comment love. 🙂
This is a great dish. Found, and altered, from Delicious Living Mag, Whole Food’s free magazine. You could serve this with quinoa or brown rice for a truly nourishing and complete mean, but it’s amazing on it’s own. With the sweet and tangy flavors from the miso and honey, brain food has never tasted so good. (p.s. I don’t have the World’s best camera so the pictures are just so-so, but I promise you, the flavor speaks loud and clear: fantastic.)
Nori-Wrapped Miso-Glazed Salmon with Steamed Chard
- 3 tbsp miso
- 1/4 cup honey
- 1/4 cup hot water
- 1 tbsp wasabi powder
- 2 cloves of garlic, pressed
- 2 tbsp sesame oil, divided
- 1 lb. Alaskan caught Salmon (cut into four 4 oz pieces- or really any amount of salmon- you can eat this glaze over the finished product- it’s THAT good)
- 2 nori sheets
- 1 head of swiss or rainbow chard, washed and de-stemmed
- 1/4 tsp red pepper flakes
1. Preheat broiler to high. In a small bowl whisk together the miso, honey, and hot water. Whisk in wasabi and garlic.
2. Coat bottom of a glass baking dish with 1 tbsp of sesame oil. Place salmon in pan, skin side down. Spoon enough mixture to cover fillets.
3. Cut each nori sheet in half and then lengthwise. Wrap nori strips around each fillet, tucking ends under fish.
4. Broil on middle rack for 7 minutes, basting twice. Cover loosely with foil, reduce heat to 400 degrees, and cook until flaky, about 8 more minutes.
5. While salmon is baking, heat remaining sesame oil in a large saute pan and add chopped kale leaves. Sprinkle with red pepper flakes and saute until just tender, about 4-6 minutes.
6. Place all on plates and EAT.
So, these are the most beautiful pictures but again, the flavor was incredible. Each bite hit each taste bud on the tongue- sweet, salty, savory, bitter, wonderful!