I hope you had a fabulous summer. I spent some of my time being sometimes fancy at birthday parties, weddings, and baby showers -- but mostly, I worked late hours. That's the thing about summer: the longer the sun is up, the longer I spend at work.
Because of my schedule, my boyfriend is usually in charge of dinner. Before we moved in together, he lived on Lean Cuisines and take out, but now he can follow a recipe and knows how to zest a lemon. His signature dish is the miso-sriracha glazed salmon from The Sriracha Cookbook. Here's the recipe:
|Photo via ThePerfectPantry.com|
- 3 tbsp sesame oil (After opening, store it in the refrigerator. It spoils quickly.)
- 1/2 cup firmly packed light brown sugar
- 1/4 cup soy sauce (we use reduced-sodium)
- 1/4 cup white miso paste (we get ours from Whole Foods)
- 3 tbsp Sriracha
- 1 clove garlic, minced
- nonstick cooking spray
- 6 6-oz salmon fillets, about 1 inch thick
- Steamed rice, to serve
- Sliced green onions, for garnish (I love them, he hates them)
- Preheat the broiler
- In a small bowl, combine the oil, brown sugar, soy sauce, miso paste, sriracha, and garlic
- Line the broiling pan with foil and spray it with nonstick cooking spray
- Place the salmon on the broiling pan and baste twice.
- He likes to keep a bit of the sauce separate so he can drizzle it on the fish at the end, but if you do this, make sure you reserve the sauce before you start to baste. Cross-contamination is not fancy.
- Broil until the fish flakes easily, about 9-10 minutes
- Keep an eye on the fish. The sauce burns easily.
- Serve on steamed rice and garnish with green onions