Miso is a Japanese fermented soybean paste known for its intense savory flavor. Commonly used to season soups and broths this paste is also perfect for adding a punch of umami flavor to marinades and glazes. In this recipe we combine mirin (a sweetened rice cooking wine) with brown sugar, miso, and garlic to create a flavorful glaze that’s sweet, savory, and garlicky. Once you try this glaze you’ll be putting it on everything.
Miso-Glazed Salmon
Ingredients
- 2 (6 oz) skinless salmon filets
- 12 oz brussel sprouts, halved
- 1 tbsp white miso
- 2 tbsp brown sugar
- 1 tbsp mirin
- 2 cloves garlic, minced
- 2 tsp vegetable oil
- 1 cup long grain white rice
- 2 scallions, thinly sliced
Directions
1) Place salmon filets on a Suvie roasting rack (handles facing up) set within a Suvie pan.
2) In a small bowl combine 2 minced garlic cloves, 2 tbsp brown sugar, 1 tbsp white miso, and 1 tbsp mirin. Mix until well until combined. Spread mixture evenly over the top of each salmon filet. Place salmon in the bottom zone of Suvie.
3) In a medium bowl, toss brussel sprouts with 2 tsp vegetable oil and 1/2 tsp kosher salt until coated. Transfer to a Suvie air fry basket and place in the top zone of Suvie, ensuring the roasting pan is in place underneath to catch any drips. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 16 minutes
Top Zone: Air Fry at 375°F for 20 minutes
4) Place 1 cup rice in a Suvie rice pot (black handles) and cover pot with lid. Place pot in the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 cup
5) After the cook is complete, remove pans from Suvie. Season the rice to taste with salt. Divide the rice between plates and top with the brussels sprouts and miso-glazed salmon, garnish with the sliced scallions.
Wine Pairing
We recommend pairing this meal with a good quality dry Riesling. This German wine works well with oily fish like salmon and pairs wonderfully with the salty, sweet, and smokey notes of the miso glaze.
To clarify, are you vacuum sealing the Brussels sprouts too for the Sous vide cooking portion on the top zone; 120 degrees for 30 minutes?
No, the Brussels sprouts are not cooked sous vide, they are steamed in a separate zone from the salmon. If you are using a Suvie 2.0 you will need to add some water to the Suvie pan and use the roasting rack to elevate he Brussels sprouts.
What are the steam directions? The recipe says sous vide both zones.
Hi Marcus, the Brussel sprouts are warmed through in Step 1 and then broiled to finish in Step 6, so there isn’t a steam step. If you’d like to steam the Brussel sprouts, pour 1/3 cup water into a Suvie pan and place the Suvie roasting rack into the pan with the Brussel sprouts on top. Steam for 25 minutes. In Step 6 you may not need to broil for as long (so watch closely to avoid overcooking), but be sure to thoroughly pat the sprouts dry to ensure they brown.