Recipe: Miso caper glazed salmon

Recipe: Miso caper glazed salmon
Salmon. (Bob Chamberlin / Los Angeles Times)

Total time: 1½ hours

Servings: 8


Note: Adapted from "Party Like a Culinista" by Jill Donenfeld and Josetth Gordon, who note: "Once you've marinated the fish and put it on a baking dish, pour the extra marinade into a saucepan over medium heat for about 10 minutes to let it reduce slightly. When the fish is ready and out of the oven, ladle some extra marinade on top." For a vegan dish, substitute tempeh or portobello mushrooms for the fish.

1/4 cup capers packed in brine

1/4 cup white miso

1/4 cup extra virgin olive oil

2 tablespoons agave syrup

1/2 cup mirin

2 pounds salmon filet, pin bones removed

1. In a medium bowl, crush the drained capers with a fork. Whisk in the miso, olive oil, agave and mirin.

2. Slice the salmon filet into 8 pieces and marinate the salmon with the miso-caper mixture in a covered dish or resealable bag for 1 hour in the refrigerator.

3. Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and bake until the salmon is opaque and flakes easily, 15 to 20 minutes.

Each of 8 servings: 362 calories; 24 grams protein; 12 grams carbohydrates; 0 fiber; 22 grams fat; 4 grams saturated fat; 62 mg cholesterol; 6 grams sugar; 429 mg sodium.