I think I’m getting writer’s block in anticipation of the start of school next week. I just don’t know what to say to you all except cook and eat while you can. I myself have been baking and writing. And watching tv. I took a few walks in there too. I went to the movies this past week to see The Help, and while it wasn’t the greatest movie ever, my dad and I did take one thing away from it- a craving for fried chicken. Mmmm. In Crisco. It just gets better and better, doesn’t it?

But I have been trying to try some new recipes before I start getting busy and complaining about schoolwork again. I’ve always had miso-glazed fish at restaurants, but I never realized how easy it is to make at home. This recipe in particular takes about 10 minutes or less to prepare and the flavors are just as good as any restaurant-made dish. The miso kind of melts into the salmon and creates a delicious sweet flavor, while forming a bit of a crust on top. And it’s so so healthy. You could probably substitute other varieties of fish as well, but salmon works beautifully. It may not be the best looking dish, but it’s so good.

Miso Glazed Salmon
from Bon Appetit (except they use salmon steaks over there)

Vegetable oil
4 (I was worried the 4 and 8 world blend together. Dont get 48oz!) 8oz salmon fillets
1/3 cup white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger
1 teaspoon Asian sesame oil
Kosher salt
4 lime wedges (for serving)

Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon; season lightly with salt. Turn salmon over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.

Position an oven rack 6″–8″from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10–12 minutes total.

Transfer salmon to plates and serve with lime wedges.