Miso-Glazed Salmon

Yummy! We're trying to eat more fish, and miso-glazed salmon has been on the menu once a week for the last few weeks.

For one 1.5 lb salmon filet (enough for 2; skin on is fine):

• 2 Tbs miso
• 2 Tbs soy sauce
  
• 2 Tbs fresh ground ginger
• 2 Tbs rice vinegar
• 2 Tbs rice wine or sake
• 1 Tbs sugar, depending on how you like it

Combine the ingredients, add a dash of water if it is too thick, and try to get the consistency of a thick gravy. The marinate should spread easily but be thick enough to create a layer of marinade on the fish. You don't want to make so much glaze that the fish is actually submerged. Not only would you waste a lot of ingredients, your fish will come out way too salty. Leave the fish for at least an hour, or covered up to 24 hours in the fridge.

Heat some oil over medium heat, and turn on your broiler. Cook the salmon skin side down for five minutes or until the bottom third looks cooked around the edges. Pour some remaining marinade on the meat side of the fish, then place the fish in the broiler for another four to six minutes, checking it with a fork once the top starts to brown. Salmon is ready when the center looks slightly uncooked, because there will be some carryover cooking after you remove it from the oven. If your salmon is very fresh, you can eat it even more raw in the center.

Side dishes today included a simple cucumber and tomato salad, and a plate of garlic broccoli. See, we eat healthily most of the time.

We didn't even have "real" dessert! We had Korean melons and blueberries. In case you can't tell, I'm gearing up for a weekend of binge eating. Stay tuned.