Let's Talk BBQ
Recipes => Recipes => Seafood => Topic started by: tlg4942 on February 13, 2020, 03:51:38 PM
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I will be making this soon for sure. We love salmon and I think this recipe looks good and I think it could be modified in other ways as well.
https://www.facebook.com/RECTECGrills/videos/1109433789421050/
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Looks pretty good, I was curious as to how he was going to keep it from getting too soggy with the spinach. We have been digging a miso glazed salmon recently. 2 year old daughter wants that over plain salmon.
If interested, its equal parts (2Tbsp) white miso and maple syrup with a little (1/2 Tbsp I think) of miran (or sake or plum wine) and sesame oil. whisk together, brush on fish and let sit at room temp for 1 hour. Bake 400F until desired doneness. Originally made with Chilean Sea Bass on a cruise, but that's a little too pricey for us, works well with salmon.
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Terry,
That does look good!! I'll have to give that one a try.
Art
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Looks pretty good, I was curious as to how he was going to keep it from getting too soggy with the spinach. We have been digging a miso glazed salmon recently. 2 year old daughter wants that over plain salmon.
If interested, its equal parts (2Tbsp) white miso and maple syrup with a little (1/2 Tbsp I think) of miran (or sake or plum wine) and sesame oil. whisk together, brush on fish and let sit at room temp for 1 hour. Bake 400F until desired doneness. Originally made with Chilean Sea Bass on a cruise, but that's a little too pricey for us, works well with salmon.
This looks good for sure. I give it a try.
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Gonna give this one a whirl.
We eat salmon once a week so this will a nice addition to our cooking methods
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Terry: I tried the recipe and it was excellent. Thanks for a different way to make salmon. It will not dry out too much using this recipe. :P