Miso-Salmon with Lime Ginger Glace
  • 3 Tablespoons white miso
  • 3 Tablespoons fresh lime juice
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1 Tablespoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • 4 (4 ounce) salmon fillets
  1. Whisk together misso, lime juice, mirin, ginger and sesame oil in a bowl.
  2. Put salmon in a baking dish, pour half of the marinade over salmon and turn to coat well.
  3. Reserve remaining marinade. Marinate salmon for at least 1 hour in the refrigerator.
  4. Grill salmon for 8 to 10 minutes and brush marinade over salmon.
  5. In a saucepan, heat remaining marinade over medium heat until it starts to bubble.
  6. When salmon is cooked, place on a serving platter and pour heated marinade over fillets and serve immediately.
This Salmon recipe we found not in a Culinary Art magazine, but in one of the oldest Christian magazines in the USA called Guideposts. Guideposts was founded by the late Dr.Norman Vincent Peale and the first time I was introduced to Guideposts was in 1966 when I was stationed at MacDill AFB. Bon Appetit!