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Miso-glazed salmon with brown sugar from Dinner: Changing the Game (page 116) by Melissa Clark

  • salmon fillets
  • fresh ginger
  • limes
  • light brown sugar
  • mirin
  • sake
  • white miso

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Accompaniments: Coconut rice

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Notes about this recipe

  • Lepa on June 27, 2017

    My kids really liked this salmon. I made it with the coconut rice/peas recipe from Clark's book Eat This Now and it was a lovely combination. My salmon looked nothing like the picture here. Instead, it had a thick coating of cooked marinade crusting the top.

  • Zosia on June 17, 2017

    Though my salmon was cooked before the marinade had time to brown, and there was no sauce to speak of as all the excess marinade burned onto the baking sheet (thankfully lined with foil as directed so clean up was easy), it tasted fantastic. It was salty, tangy and slightly sweet with a bit of gingery heat (I used about 1 tbsp) and was a big hit with family who don't like much sweetness in savoury dishes.

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