Miso Marsala Glazed Salmon with Scallion-Oil Noodles

This is a complete meal blog – main and side!  What makes it taste special is this simple umami flavor-bomb glaze for the salmon.  The big secret to any glaze – just kidding, no secret, is to always make it super tasty. In the cooking classes I would always teach this concept – common sense to most but not all.  The key components to the lesson – 1, it will not magically become tasty by putting it on something else; 2, use the recipe as a guide, make it your own by adjusting and substituting ingredients where necessary – to your taste; and 3, don’t use the glaze unless you like the taste of it otherwise it will just be a “meah” glaze on a great piece of meat, fish, vegetable etc. So always taste your glaze, adjust the seasonings if needed, taste again – then use it (your taste buds should be screaming for more).

This combination of miso and dry marsala may seem like an odd combination,  but they blend and complement each other really well. If you don’t have dry marsala, white wine will substitute, so will mirin. If you don’t have miso – please go buy some. It lasts forever in the fridge and you can will it to your grandkids. I use miso in soups, salad dressings, glazes, cookies and cooking – did I leave anything out?! Sugar also adds a special element to the marinade – honey will also work.  I used salmon steaks but you could also use salmon fillet as well – just make the cooking time shorter.  

Serve this with scallion-oil noodles. If you have been to my “Vegas Nights” cooking class, you will have had my garlic mashed potatoes. I would start the process before class began.  It uses the steeping concept – lots of garlic with some (ok lots of) cream – maybe 30 minutes or so over a very low fire – barely any bubbles. This is the same concept except you are steeping scallions (green onions) in oil.  Just cut them in half, take off the end pieces on the white and green parts, slice in half and then each half into slivers. Don’t sweat the cut, just get them into the oil with some thinly sliced garlic and dried red chillies.  I used the ramen style dried Chinese noodles (really any noodles/pasta will do), that are quickly boiled and tossed with the scallion oil and browned scallions – really tasty.  Don’t let the oil get too hot – scallions should not start browning until about 15 minutes into the process and the garlic should just be a deeper shade of cream.

Make this meal any night of the week or on a special occasion. Wash your hands, wear a mask, socialize responsibly according to your local guidelines and download the Covid 19 app for your phone. Be safe, we will get through this! As always – enjoy!