Miso Glazed Salmon

I had a recipe similar to this on my cruise last year, and it was a Canyon Ranch recipe, but I couldn't find it anywhere. So I found a recipe that called for using a broiler, but I don't have a broiler, so I just baked the fish. Still came out pretty well. I'm not great at determining when salmon is done, so I definitely have to work on that, but at least now I have a starting point! This was one of the only times I've ever cooked fish on my own...


1/4 cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
Cooking spray

Preheat oven to 450.
Combine ingredients for sauce with a whisk and pour over salmon in a baking dish.
Bake for 12-15 minutes.


(The recipe I used called for four 6oz salmon fillets, but I used a large frozen piece from Trader Joe's that was probably about 10oz. Just as long as you have enough sauce to cover the fish, you're good!)



Original recipe here

Maple-Miso Glazed Tofu with Winter Squash and Broccoli

This one you need some lead time with (1-4 hours to marinate), but a very easy and TASTY recipe! I'd say this only makes about 2 meal-sized servings, so I made some quinoa with it and that went with the sauce nicely. I think probably most any grain would work here.

1/4 cup white miso
1/4 cup maple syrup
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp sesame oil
1 block of tofu, pressed and cut into dice
1 small winter squash, diced
1 bunch broccoli, chopped
1 cup quinoa, uncooked

Combine the miso, maple syrup, soy sauce, rice vinegar, mirin, and sesame oil in a large bowl. Stir to combine. Add in the tofu chunks, mixing so that they are all coated. Let marinate in the fridge for 1 to 4 hours.

Heat oven to 450. Roast winter squash for 30-40 minutes or until tender.

Combine 1 cup quinoa with 2 cups water. Bring to a boil and simmer for 10-15 minutes, until all liquid is gone. 

Spray a large pan with cooking spray and heat on medium heat. Using a slotted spoon, add the tofu to the pan, leaving the marinade in the bowl. Cook undisturbed for about 2 minutes per side and then flip over. Repeat until all sides are browned and crisp. Add broccoli chunks to the pan. Mix to combine and then cover the pan, steaming for 2-4 minutes or until broccoli is cooked but not mushy.

Combine the tofu/broccoli mix, quinoa, and squash in a large bowl. Toss to combine. Add in the reserved marinade and mix until evenly distributed.


Original recipe here