Maple Miso Glazed Salmon for Snow Storms

Hello and I know what you’re thinking – is this now a food blog? I promise it’s just a coincidence – yesterday Toronto was violently attacked (best way to describe it) by the worst snow storm since 1999, and given how snowed-in I was, and how people seemed to enjoy my humble carrots, I present you with the salmon I made during snowmaggedon :

It’s all very simple, I used

• 2 salmon fillets (approx 200g each)
• 1/4 cup white miso paste
• 1/4 cup maple syrup
• 2 tbsp low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil

Preheat the over to 220C. I prepared the glaze/marinade on a bowl where I thought I could fit the salmon by whisking all the ingredients together until I got a smooth consistency.

Then the salmon obviously doesn’t fit into that bowl but I made it work. I let it marinade for about 10 minutes, enough for the oven to reach the desired temperature. Then I lined a baking sheet with some aluminum foil, and, I cannot emphasize that enough, grease it with olive oil, and also rub some olive oil on the salmon skin before laying it on the tray – this way you get crispy skin even in the oven. Once you lay the salmon on the tray, baste it with some more glaze, and reserve it.

Cook the salmon until the internal temperature reaches 55C. I suggest you baste it again after about five minutes to enhance the flavour. Don’t overcook it – residual heat will keep cooking it once you let it rest for about five minutes. Overcooked salmon is awful. Now, if you DO have a blowtorch – and I have one – you can go the extra mile and SET THE SALMON ON FIRE

That took me about 30 minutes of my snowed-in day. And was delicious. We served it with some garlic roasted bok choy and it was a great pairing. Bon apétit!