Miso Glazed Salmon Recipe
Grilled, over yellow corn polenta, braised honey carrots, pineapple chimichurri
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Ingredients
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For the Miso Glazed Salmon
For the Yellow Corn Polenta
For the Braised Honey Carrots
For the Pineapple Chimichurri
Method
For the Miso Glazed Salmon
- 1
Prepare the Marinade
In a bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, sesame oil, and black pepper until smooth.
- 2
Marinate the Salmon
Place the salmon fillets in a shallow dish, pour the marinade over the salmon, and let it marinate for at least 30 minutes in the refrigerator.
- 3
For the Yellow Corn Polenta
- 4
Boil Water
In a medium saucepan, bring 4 cups of water to a boil. Add salt.
- 5
Cook Cornmeal
Gradually whisk in the cornmeal, reduce the heat to low, and stir continuously for about 5-7 minutes until the mixture thickens.
- 6
Finish Polenta
Stir in butter and Parmesan cheese until melted and well combined. Remove from heat and keep warm.
For the Braised Honey Carrots
- 7
Prepare Carrots
Peel and cut the carrots into uniform pieces.
- 8
For the Pineapple Chimichurri
- 9
Blend Ingredients
In a blender or food processor, combine fresh pineapple, parsley, cilantro, garlic, red chili flakes, olive oil, lime juice, and salt. Blend until smooth.
- 10
Adjust Seasoning
Taste the chimichurri and adjust seasoning if necessary, adding more salt or lime juice to taste.
