Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven

Balsamic Orange Salmon Recipe - this recipe has directions for cooking in the microwave. Haven't done that with salmon. A little hesitant to try it. What's your experience with it?

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