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Miso caper glazed salmon

Time 1 hour 30 minutes
Yields Serves 8
Miso caper glazed salmon
(Bob Chamberlin / Los Angeles Times)
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.

Adapted from “Party Like a Culinista” by Jill Donenfeld and Josetth Gordon, who “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.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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