Pan-Seared Miso Glazed Salmon


I recently started getting a weekly delivery of fresh fish from my local fish market. I like supporting local stores, and since they have some fresh wild fish options, I decided to give it a try. It tends to arrive at my door around 5 pm, which is perfect timing for me. It’s right around the time I get home and just in time for me to prepare dinner for the family.

I recently got some amazing fresh wild salmon to cook for dinner. We eat salmon often in our home. It’s a reliable fish that’s easy to cook and loved by all members of the family – even the kids.

I was very pleased with the quality of the fish when it arrived and I really wanted to showcase it.

I love searing the salmon so that the skin gets crispy. I sometimes save the skin for making crispy salmon skin sushi rolls. But this night, I served the salmon with the skin on. Why not? It’s delicious!

I washed the salmon well and then dried all sides with paper towels. I cut the salmon in to serving size pieces and then sprinkled both sides with salt and pepper.


I mixed up my miso glaze. It’s a combination of miso, tamari, sriracha, ginger, garlic, sesame oil, and brown sugar.

I seared my salmon, skin side down, in my cast iron skillet. While the skin side cooked, I brushed the salmon flesh with the miso glaze. After a few minutes, I carefully flipped over my salmon pieces. I let the glazed side cook. I let it cook for another few minutes. You don’t want the salmon to get overcooked. It should be just cooked before removing it from the heat since it will continue to cook for a bit.


I served my salmon over a bed of stir-fried haricot vert and bok choy.

Dinner was cooked in less than 20 minutes and it was so easy!

Pan-Seared Miso Glazed Salmon
Recipe type: Fish, Dinner
  • Around 1 lb. Salmon
  • sea salt
  • ground pepper
  • 2 tbsp. shiro miso
  • 2 tbsp. brown sugar
  • 1 tbsp. minced ginger
  • 1 tbsp. minced garlic
  • 2 tsp. tamari
  • 2 tsp. sriracha
  • 1 tbsp. olive oil or grapeseed oil
  1. Wash your salmon and dry with a paper towel.
  2. Sprinkle salt and fresh ground pepper on both sides of the salmon
  3. In a small bowl, mix up the miso, brown sugar, ginger, garlic, tamari and sriracha.
  4. Heat up a large skillet on medium-high heat. Add in the oil.
  5. When the oil is hot add the salmon, skin-side down.
  6. While the salmon cooks, brush the miso glaze over the salmon. Cook the salmon on each side for about 4 minutes.
  7. Carefully flip over. After around 4 minutes on each side, the salmon will just be cooked through. Do not overcook.
  8. Serve with your favorite stir-fried vegetables, rice or other side dish.
  9. Enjoy!


Vegan Green Bean Casserole -Thanksgiving Redux

I never had a casserole growing up. Not even a bite of one of those canned french fried onions! Imagine that!

Casseroles always piqued my curiosity. These four ingredient dishes that look so easy and convenient. What could be wrong with that? Of course the ingredients scared me. A can of this with a bag of that and throw in some can of cream soup. Yikes! MSG + Fat + unidentified objects. Seriously? I’m supposed to eat that?

This year was the first year I was hosting Thanksgiving. I wanted to do it right. Wanted to bring in some of that “traditional” American Thanksgiving that I didn’t grow up with.

One of the iconic dishes that comes with tradition is the green bean casserole.

How could I make it kosher and tasty and healthier was my question.

Here is what I came up with.

Vegan Green Bean Casserole (adapted from a recipe on

1.5 cups vegetable broth
1 onion, chopped
1 cup baby bell mushrooms, chopped
1 carrots, diced
4 cloves garlic, smashed and chopped
basil, a few leaves, chopped
oregano, a bunch of leaves, chopped
sage leaves, a few – chopped
thyme, a few sprigs, chopped
2 tbsp. corn starch
3 tbsp. cold water
16oz. cut green beans (I used frozen)
1.5 cans of those crunchy french fried onions (I found them at whole foods and trader joes)

Preheat oven to 350.

In a saucepan, heat the soy milk and broth.

In another pan, saute the onions, garlic, mushrooms, and carrots. Add the herbs. I like to add a teaspoon or two of cayenne to bump up the heat a bit, but it’s purely optional. Saute on medium until everything is soft.

In a small bowl, mix the cornstarch with the cold water. Add it to the broth mixture to thicken it.

Add the green beans and sauteed veggie mixture to the broth mixture. Mix in a half a can of the fried onions. Pour the mixture into a baking pan. I used a 9×9 pan, but I could have used something slightly larger. Sprinkle more fried onions over the top.

Bake for 20 minutes.

To be honest, I was surprised that I actually liked this. It had some sort of comforting taste to it. I probably won’t make it again for at least another year. It’s not bad though. Just not what we are used to eating. You have to make it once, though. Enjoy!
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