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Jacques Pépin’s Broiled Salmon with Miso Glaze – for Two

October 28, 2015

By Kath Dedon

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Jacques Pépin has a lovely new cookbook, Jacques Pépin Heart & Soul in the Kitchen. I was pretty sure that this would be a cookbook that I wanted to own, but I did what I usually do. I requested it from the library to check it out first. (I was one of the first people to request it so I got a brand new copy to explore as soon as the library received their copies. I love it when that happens!)

This is a wonderful book. It’s a very personal look at the meals that Jacques prepares for his wife, Gloria, and family and friends. It’s full of little essays by Jacques exploring different topics about food, cooking, and sharing food. There are a lot of beautiful photos of food and some of Jacques’ artwork.

Tom Douglas recently interviewed Jacques for the radio show he hosts along with Chef Thierry Rautureau, Seattle Kitchen. It was fun listening to these two chefs talk. I totally agree with Tom’s impression of the book.

Tom said, “This is a love letter. This is a love letter not only to home cooking, to food, but to your wife.” He went on to say that although Jacques says this is just what he and Gloria have for dinner, “That’s the most personal meal there is when you cook for your spouse.”

Jacques acknowledged, “There is nothing which can compare to sitting down around the table and sharing food.”

I have to admit, I have not thoroughly read Jacques Pépin Heart & Soul in the Kitchen. I have examined it enough to know that, indeed, I do want to add this book to my collection. I want to save the bulk of it to leisurely enjoy when I own it.

I do have a recipe to share with you from the book. Broiled Salmon with Miso Glaze was SO easy to make, and Bob and I both enjoyed it. I have seen so many versions of miso-glazed salmon and have been meaning to try it for quite some time now. Knowing how reliable Jacques Pépin’s recipes are, it was a no-brainer for me to try his version.

I made Broiled Salmon with Miso Glaze for Two. Jacques’ recipe serves 4, but it was very easy to cut the ingredients in half to serve 2. The only thing I changed was I broiled the salmon fillets longer than the recipe suggests. Jacques has acknowledged that he and Gloria like fish cooked so it’s “browned but still pink inside”. I cooked the salmon a bit longer because Bob and I like it when it gets to that “just done” stage. It was delicious!

This blog post is my love letter to Jacques Pépin. I find him so inspiring with his simple, perfect techniques. Check out his new book, and give this Broiled Salmon with Miso Glaze for Two a try. I think you’ll like it!

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Jacques Pepin’s Broiled Salmon with Miso Glaze served with steamed rice and a big vegetable salad on the side.

Broiled Salmon with Miso Glaze

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Broiled Salmon with Miso Glaze for Two

(Adapted from Jacques Pépin’s recipe in Jacques Pépin Heart & Soul in the Kitchen)

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(print the recipe)

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Serves 2, can easily be multiplied to serve 4, 6, or 8

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Jacques broiled the salmon fillets for just 4 minutes. If you like salmon cooked until it’s browned but still pink inside check it after 4 minutes. If you like it more done, broil a bit longer. 8 minutes was perfect for us.

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1 tablespoon red miso paste

1½ teaspoons maple syrup

1 teaspoon tamari or dark soy sauce (use gluten free tamari, if needed)

1 teaspoon rice vinegar

½ teaspoon hot chili sauce, like Sriracha

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2 salmon fillets, about 6 ounces each and about 1¼ inches thick

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I bought one 12-ounce King salmon fillet and sliced it in half for two servings. You can see the miso glaze I prepared on the left in a little bowl. You can also see the pin bones I removed.

King salmon

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  1. Combine the miso paste, syrup, soy sauce, rice vinegar, and hot sauce together. Mix until smooth.
  2. If desired, pull the pin bones out of the salmon with tweezers. (Click here to see how.) Put the salmon on a foil-lined baking sheet. Cover the fillets with the miso glaze.a

Miso glaze on salmon

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  1. Refrigerate the fillets for at least an hour, and up to overnight. (I chilled mine for about 3 hours. I did not cover the fillets as Jacques suggests because I couldn’t figure out how to do it without having the glaze stick to the plastic wrap or whatever I would use. I would figure out how to cover it if I were to refrigerate it for longer than 3 hours.)
  2. Take the salmon out of the refrigerator about 30 minutes before you want to cook it.
  3. When ready to cook, preheat the broiler with the cooking rack positioned about 5 or 6 inches from the heat.
  4. Broil for 4 – 8 minutes, or until done to your liking. My salmon was just the way we like it at the 8 minute mark.

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Broiled Salmon with Miso Glaze 3

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2 Comments leave one →
  1. Laura permalink
    October 29, 2015 6:48 am

    Lovely blog post 🙂

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