red miso–baked salmon with scallions
This is one of my go-to dishes for when I have company. The miso-and-soy blend is a salty and slightly sweet foil for the meatiness of the salmon.
- ¼ cup red miso paste
- ¼ cup soy sauce (use the low-sodium version, if you like)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 6 salmon fillets, about 6 ounces each
- 2 scallions, sliced thinly
Preheat the oven to 400°F.
In a small bowl, combine the miso with the soy sauce, mixing in the liquid slowly. Add the rice wine vinegar, stirring well. Finally, stir in the sesame oil slowly.
Arrange the salmon fillets on a foil-lined baking dish. Brush each fillet with the red miso glaze, then pour the rest of the glaze over the fish. Top each piece of fish with a few slices of scallion, and bake, covered with foil, for 15 minutes. Uncover and bake for another 10 minutes, or until the salmon is cooked to your desired doneness and the scallions become caramelized. Plate each fillet and drizzle sauce from the dish over the top.