Sorry I’ve been away a few weeks. To make up for it, I’ve posted a whole slew of new recipes on the Hillman’s Helpings blog that are perfect for this chilly weather we’re having.

I have to admit, I have a bit of an obsession with miso, which is essentially fermented soybean paste. I was especially surprised to see miso-glazed cod at a wedding I attended last weekend! Recently, I’ve been trying out new recipes that incorporate yellow miso, a mild miso paste, which can be found in a grocery store like Whole Foods in the refrigerated aisle.

Below are a few of my favorite miso recipes.


Miso-Glazed Salmon
Serves 4

Note: This paste can be used atop any firm fish. Just adjust the cooking time depending on the thickness. For use on Chilean Sea Bass, figure 18-20 minutes.

1/3 cup yellow miso
1 tablespoon minced peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons honey
1/4 teaspoon ground red pepper
4-6 oz. salmon fillets, skinned

Preheat oven to 400 degrees.

Combine all ingredients, stirring well with a whisk. Brunch onto Salmon.

Bake for 10-12 minutes.

Bon Appetit!

Miso-Garlic Eggplant

1/4 cup mirin (sweet rice wine)
3 tablespoons yellow miso
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
2 eggplants, sliced thin
Cooking spray
1 tablespoon sesame seeds
1/4 cup thinly sliced green onions

Preheat broiler.

Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.


Lauren Kase
Hillman’s Helpings