Over this glorious, rain-free (!) Memorial Day weekend, we got together à chez moi and grilled up a storm (grilling=requirement for the holiday, correct?). Chicken, veggies, and my favorite - salmon - all went on the grill, and although it tastes great when brushed on any of the above, the miso glaze was reserved for the fish this time around.
There's not much to it - you whisk together just a couple of ingredients, brush it on during the last stages of grilling or broiling, and voila - dinner done tasty. You don't need to season the fish, chicken or veggies with anything other than the glaze - it's got enough salt and flavor within the sauce to do the trick nicely all on its own.
As mentioned, salmon is my hands-down favorite miso glazed variation (the picture above is broiled wild Alaskan sockeye salmon with miso glaze, served with quinoa and spicy garlic fava beans... I could have that every night of the week!). But it's great on chicken and even steak as well. If you're going the veggie route, I suggest eggplant, asparagus, zucchini and portobello mushrooms - they all work beautifully. Whatever the case, it's easy and it's good.
So here you go dad - miso glaze. And thanks again for such a great time spent together - the best part of the meal!
- 1/4 cup miso paste (red or white - it doesn't matter)
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey (you could also use brown sugar)