Grilled Orange Miso Glazed Salmon - A Salmon Dish With an Attitude

Posted by Chantel M. Recipe contributed By Kathleen Ford 

Miso is a traditional Japanese seasoning made by fermenting soya beans, with salt and the kojikin fungus sometimes fermented rice or barley is mixed with the soya breans. Once fermented miso is a salty thick spread a condiment used to flavour the pickled vegetables, or meats.
It is mixed with dashi, the staple Japanese soup broth to make a soup called Misoshiru. Miso is important to Japanese food for its taste but it is also nutritious as it is high in minerals and vitamins. How it is fermeted affects its taste, acidity and colour, it may be red or brown and it can be fruity, or earthy, salty sweet or savoury.
Robust meats dishes can be left in the marinade for twenty four hours, but the acidity of this marinade tends to cook the fish. If you would prefer to barbecue this it is perfect on the barbecue. or baked in the oven.
Grilled Orange Miso-Glazed Salmon
Ingredients
2 salmon fillets
Marinade
2 tablespoons miso paste
1/4 cup freshly squeezed orange juice
2 teaspoons light soy sauce
1 tablespoon sake
1 teaspoon good quality sesame oil
1 teaspoon grated fresh ginger
black pepper to taste
Method
Place all the marinade ingredients into a bowl. Open up the salmon and remove any pin bones with tweezers. Place the salmon in the marinade and leave for half an hour. Fry the salmon skin side down until it is crisp and then turn the fish over and gently fry for about five minutes until the fish is just cooked. Take care not to over cook the fish as it will dry out.

Italian food is simple elegant and fabulous, it makes the most of the freshest ingredients. Italians don't ask how much food is they ask how fresh it is. The concept of a weekly shop is alien to them, their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that they have no such thing; Italy was a separate conglomeration of states until 1870.
Each area has its own cuisine and that cuisine has been forged by Centuries of geographical area and history. For instance the food in the North West bears a closer relationship to mid European food because it was influenced by its neighbour the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought from the New World.
Read my introduction to Italian food and peruse the general recipes, then follow the links to the tastes of Tuscany, Lombardy and the tastes of Sicily. Italian food is the ultimate comfort food celebrating the family, family life and family celebrations with a passion for food.
Because Italian food celebrates the magnificence of the food and not the chef it is easy to recreate at home. Generally it is fast and flavorsome, you can have home made pasta dish on the table in half an hour even if you have made the pasta yourself.
Antipasti, Lasagna, Chicken Saltimboca, Italian Meatloaf, Spaghetti alla Puttanesca, Zuppa di Pesce, Sole Florentine, Italian Meatloaf, Braised Artichokes, Zucchini Parmesan, and Ricotta Easter Pie are all described so vividly that you can taste them before you make them.
Feel free to reprint any of my articles simply use a citation. Thanks Auntie Katkat.

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