Cranberry Miso Salmon
A quick and easy weeknight meal featuring salmon fillets glazed with a sweet and tangy cranberry miso sauce, perfect for busy families.
Ingredients
For the Miso Glaze
- 2 tablespoons miso paste White or yellow miso
- 1 tablespoon maple syrup or honey Use honey if not forbidden
- 1 tablespoon soy sauce Tamari for gluten-free option
- 1 teaspoon ginger, minced
- 1 tablespoon olive oil
For the Salmon
- 2 pieces salmon fillets 6 ounces each
- 1/2 cup fresh or frozen cranberries
For Garnish
- As desired green onions or sesame seeds Optional
Instructions
Preparation
- In a small bowl, whisk together the miso paste, maple syrup or honey, soy sauce, ginger, and olive oil until smooth.
- In a small saucepan, combine cranberries with a splash of water and a bit of the miso glaze. Cook over medium heat for about 5-7 minutes, stirring occasionally until softened and saucy.
Cooking the Salmon
- Season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat and drizzle with olive oil.
- Place the salmon skin-side down in the skillet and cook for about 4-5 minutes.
- Flip the salmon, brush generously with the miso glaze, and cook for an additional 2-3 minutes or until done to preference.
Serving
- Serve the salmon topped with the cranberry sauce and drizzle with remaining glaze. Garnish with green onions or sesame seeds if desired.
Notes
For best results, do not overcook the salmon, which should flake easily with a fork but remain moist. Try substituting cranberries with apricots or figs, and marinate the salmon in the glaze for added flavor.