Growing up in the seventies we ate fish sticks from the freezer in a blue box with the captain on it. I had no idea what kind of fish we were eating, other then it was white. My brother and I ate them dipped in ketchup and if it was our lucky day we had frozen crinkle cut fries to dip too. Allen's Apple Juice rounded out this dinner, no wonder I was what my father called 'zuftig.'
These days we have so many choices when buying fish; wild or farmed, organic farmed, fresh or frozen. I like this recipe using salmon but I know it would be delicious on cod or halibut. You can use whatever kind of fish you like for this recipe but please don't dip in ketchup!
Maple Miso Lime Salmon
This recipe serves 2
- 1 tablespoon white miso paste
- 2 tbsp mirin (if you don't have any mirin use a sweet rice wine such as Sherry)
- 2 tbsp rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 teaspoon maple syrup (start with 2 teaspoon and taste, if you like it a bit sweeter add another teaspoon)
- 1/2 teaspoon grated peeled fresh ginger
- zest from 1/2 a lime
- squeeze of fresh lime juice, (about 1 tsp)
- 2 (6-ounce) salmon fillets (I like to buy the salmon with the skin on)
- 1 teaspoon sesame seeds (I used half teaspoon of white and half teaspoon of black)
- Preheat broiler.
- To prepare fish, combine the first 8 ingredients in a small bowl, and brush evenly over fish.
- Arrange fish on a parchment lined baking sheet.
- Broil for 12 to 15 minutes or until done.
- Sprinkle with sesame seeds and a big squeeze of fresh lime.
- I often double this recipe, I find it tastes even better the next day for lunch.
- Serve over wilted baby spinach or braised red cabbage.