Miso-glazed wild salmon with sesame asparagus from Fine Cooking Magazine, Jun/Jul 2014 (page 58) by Ivy Manning

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Notes about this recipe

  • chawkins on April 08, 2022

    Did not cook the asparagus or the tomatoes, just the salmon. Marinated salmon for an hour and a half, the salmon was cooked to perfection, moist, tender and delicious. Cooking with the broiler is a great idea, totally hands off, no splatter on the stove top and hence no cleaning. Sub dry sherry for the sake.

  • lorloff on May 02, 2016

    Absolutely fantastic weeknight meal. My husband and I thought the marinade was perfect. I only had time to marinade for an hour and it was really great. I added the tomatoes 1/2 way through. Used tomatoes from the farmers market that were really ripe and it melted into almost a sauce that complemented the dish magnificently. Will definately make again. My husband is finicky about many marinades that mask the flavor of the fish rather than enhance it this was absolutely the opposite. Highly recommended!

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