Miso-Sesame Glaze

This Asian-inspired glaze is the perfect way to lacquer up a large piece of salmon, but slather it, too, on smaller pieces of fish, like halibut or cod fillets, or on pork chops and skinless chicken breasts.

½ cup (125 mL) white miso paste 3 tbsp (45 mL) granulated sugar 3 tbsp (45 mL) dry sherry

1 tbsp (15 mL) sesame oil

¼ tsp (1 mL) cayenne

4 lb (1.81 kg) piece boneless salmon fillet

3 tbsp (45 mL) lightly toasted sesame seeds

1 In a medium bowl, whisk together miso paste, sugar, sherry, sesame oil and cayenne until smooth.

2 Place salmon on a large parchmentpaper-lined baking sheet. Spread miso

mixture evenly over salmon. Let stand at room temperature for 30 minutes or refrigerate for up to 8 hours. 3 Preheat oven to 450°F (230°C).

4 Sprinkle salmon evenly with sesame seeds. Roast salmon until a meat thermometer inserted in thickest part registers 125°F (52°C) and glaze at edges of salmon is starting to brown, 15 to 18 minutes.

Makes ¾ cup (175 mL); enough for one 4-lb (1.81-kg) piece of salmon