Miso-Glazed Salmon

A sweet-salty miso, brown sugar, & soy sauce glaze caramelizes in about 10 minutes as it cooks atop
this rich, meaty salmon.

Parchment Paper
1/4 cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon chopped fresh chives


Method
Preheat broiler.

Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with parchment paper. Spoon miso mixture evenly over fish.

Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Yield: 4 servings


Orange Salmon en Papillote

Parchment Paper
1/4 cup plain nonfat yogurt
1 tablespoon thawed orange juice concentrate
1 teaspoon fresh lemon juice
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 1/2 teaspoons grated orange rind
1 garlic clove, minced
4 (4-ounce) salmon fillets (or 1 [1-pound] fillet,
skinned and cut crosswise into 4 equal pieces)

Method
Combine first 3 ingredients in a small bowl; stir well. Combine chives and the next 3 ingredients in a small bowl; stir well. Cut 4 (12 x 12-inch) pieces of parchment paper, trim each into a heart shape.

Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture.

Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal; twist ends tightly to seal. Place on a large baking sheet.

Bake at 425° for 15 minutes or until the parchment is puffed and lightly browned. Place on individual serving plates; cut open. Serve immediately.