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WAFFLED SALMON WITH MISO-MAPLE GLAZE AND ASPARAGUS
Active Time : 25 Minutes Total Time : 25 Minutes Serves : 2INGREDIENTS
- 1 tablespoon maple syrup
- 2 teaspoons yellow miso paste
- 1 teaspoon distilled white vinegar
- 1 teaspoon pure sesame oil
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic, minced
- PAM® Original No-Stick Cooking Spray
- 2 4 to 6 ounces each salmon fillets
- 8 about 12 spears ounces asparagus
- 1/4 cup Culinary Circle Extra Virgin Olive Oil
- Salt and freshly ground black pepper, to taste
DIRECTIONS
In a small bowl, whisk together the maple syrup, miso, vinegar, sesame oil, ginger and garlic. Set the mixture aside.
Preheat the waffle iron on high. Coat both sides of the waffle iron grid with nonstick spray.
Place the salmon (skin-side down, if it has skin) on the waffle iron and close the lid. While the fish is cooking, toss the asparagus with the olive oil and season with salt and pepper in another bowl.
After 4 minutes, check on the fish. The salmon should be close to done. You should see no translucence on the edges. If your fillets are thicker than 1/2 inch or you're unsure about whether the salmon is done, use a small sharp knife to cut a small incision in the middle of the salmon. You should see only a trace of translucence in the middle. (The USDA recommends it reach an internal temperature of 145°F as measured on an instant-read thermometer. I like mine about 135°F.)
Use a silicone brush to baste the salmon with the glaze, close the lid and cook until the blaze becomes sticky, 1 minute more.
Remove the fish from the waffle iron, place the asparagus spears in the waffle iron and close the lid.
Cook the asparagus until just tender, 3 minutes. Thinner spears will finish cooking first. Remove the spears as they finish.
Serve the asparagus alongside the salmon. If you have extra glaze, strain the garlic from it and serve it on the side or drizzle it over the fish.