Not to brag, but I’m pretty sure I’ve perfected the art of cooking salmon. It goes something like this: heat a cast iron skillet under the broiler until it is hot, add the seasoned salmon skin side down, and allow to cook for 10 minutes under the broiler. The result is a flaky, juicy, yet crispy on the outside piece of fish, and the short cooking time means the whole house won’t smell like salmon when you’re done.
I can’t take credit for that technique, I learned it from a cook book years ago. But I can take credit for this amazing miso-ginger glaze that I top my salmon with. It’s pretty much amazing. And yes, that was me bragging.
Serves 4. Delicious with brown rice and stir fried vegetable