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 magical glaze that’s sweet, savory, and garlicky, what else could you ask for? Once you try this glaze you’ll be putting it on everything! This simple weeknight meal is a cinch to whip up, and only requires a few key pantry items. Feel free to swap the brussels sprouts for your favorite green vegetable, or the white rice for brown or wild rice.
My Cook: Miso-Glazed Salmon
- 2 salmon fillets (about 6 oz each), at least 1 inch thick
- 1 tbsp white miso
- 2 tbsp brown sugar
- 1 tbsp mirin
- 2 cloves garlic, minced
- 8 oz brussels sprouts, halved
- ½ cup white rice
- 2 scallions, thinly sliced
Season the salmon fillets with salt and vacuum seal in a bag (here’s our DIY vacuum sealing guide). Add the vacuum-sealed salmon to a Suvie pan and load in the upper right cooking zone. Add water to the Suvie pan so that the salmon is covered.
Place brussels sprouts to a Suvie pan and place in the upper left cooking zone. Add white rice to the starch strainer, then place in the starch pan.
Add water to the reservoir, enter the My Cook Multi-Zone settings and schedule or cook now.
My Cook > Multi-Zone
Protein: 120˚F, 30 minutes
Veg: 12 minutes
Starch: 15 minutes
During the cook combine the minced garlic, brown sugar, white miso, and mirin in a small bowl. Mix until well combined into a smooth paste.
After the cook is complete remove the salmon, brussels sprouts, and rice from Suvie. Remove the salmon from packaging and pat dry with paper towels.
Return salmon to the Suvie pan and spread the miso glaze over the fillets with a brush or spoon.
Toss brussels sprouts with ½ tbsp oil and season to taste with salt and pepper. Return brussels sprouts to Suvie. Set broil to 10 minutes for Veg and 8 minutes for Protein.
During the broil season the rice to taste with salt. Divide the rice between plates, and top with the broiled brussels sprouts and miso-glazed salmon, garnish with the sliced scallions.
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.