Salmon is a great weeknight meal — filling but not too heavy. Adding a miso glaze is perfect whether you’re cooking the salmon in the oven or on the grill. Glaze the salmon a few times during the cooking process to deepen the sweet and salty flavor.
Best of all, this is a fast meal. You can have dinner on the table in under thirty minutes.
Make sure you buy gluten-free miso. Some brands include barley or wheat. If you’re looking for other ideas for using up the miso you bought, here are some suggestions.
I grew up eating really bad meatloaf — it was dry and covered with ketchup. Yet I still loved the stuff. I love it even more now that I’m an adult because, as with many of the foods from my childhood, I’ve discovered and refined recipes that suit my more adventurous tastes. But I admit it: I still frequently use a variation on the traditional ketchup glaze.
Traditional meatloaves are made with a bread-and-milk panade. Unless you’re doing a lot of gluten-free baking, chances are you don’t have much GF bread to spare. Another option is gluten-free breadcrumbs, or…you can do as I do and use meaty, tasty mushrooms to your meatloaf. In addition to adding incredible flavor, mushrooms help keep your meatloaf moist and increases flavor.
This recipe includes basic seasonings. Use them as suggestions. Fresh herbs and different spices can change up the flavor in great ways. Like heat? Add some cayenne or fresh jalapeno. I sometimes add about a 1/2 cup of shredded Parmesan cheese to my meatloaf mixture. There is no one way to make a meatloaf.
One thing: while you can make your meatloaf in a loaf pan, I like this freeform style because it keeps the loaf from stewing in its juices.
[box type=”note” style=”rounded” border=”full”]Instead the ketchup glaze, serve with mushroom gravy.[/box]