Grilled Miso-Glazed Salmon with Broccolini Salad
Asian inspired Miso-Salmon with Broccolini Salad is a healthy treat that will help you beat the summer heat!
Ingredients:
-
Salmon
- 4 fresh skin-on, center-cut salmon fillets
- 1 teaspoon toasted sesame oil
- 3 tablespoons mirin
- 1/2 cup white miso paste
- 1 tablespoon freshly grated ginger
- 1 clove garlic, grated
- 2 teaspoons vegetable oil
- 1/2 teaspoon Korean chili flakes, gochugaru (optional)
-
Broccolini Salad
- 1 tablespoon extra virgin olive oil
- 3 teaspoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 clove garlic, grated
- 1 chili, seeded and finely diced
- 2 bunches broccolini (about 1 pound total), trimmed
-
Garnish
- Fresh chives, chopped
- Black and white sesame seeds
Instructions:
For the salmon:
1. Wash and thoroughly pat dry the salmon fillets, remove any bones with tweezers.
2. In a large bowl, whisk together the sesame oil, mirin, miso paste, ginger, garlic, vegetable oil and chili flakes.
3. Place salmon fillets in a large zip-top plastic bag, and pour the miso sauce mixture over. Seal and let marinate in the fridge for at least 30 minutes or up to overnight.
For the broccolini salad:
In a large bowl, whisk together the olive oil, soy sauce, sesame oil, garlic and chili. Toss in the broccolini until coated. Set aside until ready to grill.
To cook and serve:
1. Preheat grill to medium-high heat. Dip a folded piece of paper towel in oil, and using tongs, wipe the grill with vegetable oil generously multiple times. This will create a non-stick surface and your grill should be black and glossy.
2. Remove salmon from the marinade and place on the grill skin side down and cook for about 3-4 minutes. Flip and cook until desired doneness, another 3-4 minutes for medium depending on thickness.
3. Place the broccolini on the grill and cook until tender and charred lightly, about 7-8 minutes depending on thickness.
4. Plate the salmon fillets with the broccolini, garnish with chopped chives and sesame seeds and serve immediately.
