While
Canadian Japanese fusion cuisine may not actually be the most popular
dining trend right now, this tasty combination of cultures suggests
maybe we should explore this further. The salty and very savory miso
paste is a perfect match for the sweet Canadian sap. The rice vinegar
marries the two, and a few drops of hot sauce are all you need to
complete this incredibly easy, yet sophisticated preparation.
Cooking
fish this way is virtually foolproof, and will take less than 15
minutes start to finish. As you’ll see, by searing the fish briefly in
the pan before going under the broiler, the filets will cook much faster
and more evenly. This is the perfect recipe for beginners to get over
their fear of cooking fish, and will work with a wide array of seafood.
Below
you’ll note that I’m encouraging you to taste and adjust the ingredient
ratios. Keep in mind that the glaze should taste fairly intense, since
you are counting on such a thin layer on the surface to flavor the whole
filet. This is one of those things that doesn’t necessarily taste great
by itself, but once caramelized on the salmon, really is amazing.