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	Miso-glazed Salmon by Sunny Shin In order to nicely brown the outer layer of the fillets without regressing to the tough, dry texture of the broiled recipes,sprinkling the flesh with salt and pepper, then quickly pan seared the fillets golden brown each side (*skin-side up first) before transferring them to the oven. Then broiling a piece of fish for 10 minutes?!…	1 vote 10659 views
	Broiled Salmon with Miso Glaze by Bob Vincent This is adapted from a recipe that appered in Bon Appetit magazine in 1999. It comes from Buddakan restuarant in Philadelphia. The original recipe called for cod fillets but I had salmon on hand. Any firm fleshed fish fillet will work. Cod, haddock or halibut would be good as well. I used light yellow miso but the darker more…	1 vote 3554 views