Tuesday, 15 October 2013

Miso Glazed Salmon with Peach Jam

Initially, I wanted to cook salmon with orange but realized that I didn't have any oranges left! Then I remembered I have bookmarked  a meat recipe using jam from Phong Hong's blog but have yet to try her  Pineapple and Mango Jam Roasted Belly.  Aha....... my hubby just bought 2 bottles of peach jam and why not?????  If Phong Hong can use jam for roasted belly so successfully, why not I try it on salmon?  Well, I am glad that I gave this recipe a try.  

Using miso and peach jam gives the salmon a very flavorful sweet caramelized taste.  Besides,  it is very appetizing too.  The sweet-savory miso peach glaze on the salmon is so delicious that my children practically licked every drop of the sauce off the plate! And, to tell you the truth, this is my first time using miso for salmon and it is SO EASY to prepare too!!!  

Ingredients :
- 2 salmon fillets (marinated with miso mixture for 20 minutes)
- 1/2 tbsp butter
Marinate : (to taste)
- 1 tbsp miso
- 1 tsp ginger juice
Sauce Mixture: (to taste)
- 2 tbsp peach jam (you can use any fruits jam)
- 1 tsp apple cider vinegar or lemon juice (I used acv as I didn't have any lemon on that day)
- a dash of sugar

Seasoning : (to taste)
- soy sauce/liquid aminos

Method :
1)  Heat butter in a pan (I used happy call pan).  Arrange salmon fillets and pan fry until both sides are slightly brown.
2)  Add seasoning on both sides of the fillets.  (I used liquid aminos).
3)  Lower the heat to the minimum.  Spread the combined sauce on both sides of the fillets.  Make sure to turn off the heat if the pan is overheated as the sauce tends to burn quite easily.
4)  Lightly pan fry (with minimum heat or with the heat off) the fillets on both sides.
5)  Dish up and serve.  
Do add extra sauce and you will thank me for that!

Hope you like this simple and appetizing dish :)


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

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