Wednesday, July 15 2020

Stuffed wild-caught salmon with an orange miso glaze

Here’s an easy recipe that will keep your salmon moist and give it some real flavor.

1 1/2 lbs thick cut salmon filets (2)
1 cup stuffing without onion, celery
1 cup orange juice
2 generous tsp red miso
1 tsp garlic hot sauce
1 tb olive oil
Preheat oven to 300 degrees F. Prepare stuffing according to package directions, omitting the onion and celery. Put orange juice in a small saucepan, bring to a simmer and reduce to 1/8 cup. (Don’t let it boil over. That would be very messy and hot.) Allow orange juice to cool to lukewarm. Add miso and hot sauce. Whisk until combined. Set aside. Remove skin from salmon, if any. Make a slit about 3/4 of the way through the salmon in the center of each filet, lengthwise. Stuff each opening generously. Brush each filet with olive oil to protect it from drying out. Place in a glass baking dish and cook slowly for 24 minutes. Remove from oven and brush with the miso orange glaze. Serve.

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.