Fresh From Nancy's Garden

A Fun Place For Gardening Tips and Great Recipes

Cooking Miso-Glazed Salmon, Spicy Asparagus and Asian Slaw with McKenna Nokes

You might think the name Nokes sounds familiar, and you’d be right. They’re famous for their Pizza on the BBQ. In fact, it’s been in the “Top Ten Favorites” since it debuted last summer. Here’s the link if you want to revisit it.  

But I predict Cathy and Larry are going to have some stiff culinary competition from their daughter, McKenna, who is home from college for the summer.

McKenna called me the other day and said she was enjoying my blog and asked if we could cook together. I couldn’t wait! I suggested miso-glazed salmon with an Asian slaw and she added spicy asparagus to the menu. The plan was set. We’d get together the next night and prepare a great meal for her parents. 

Here’s McKenna cooking the asparagus.
The pressure was on. Last week I was at the Nokes for an Asian extravaganza of over-the-top Hong Kong Sticky Pork with noodles and an out-of-this-world bok choy. 

I was up for the challenge, but what was I thinking suggesting miso-glazed fish? I love to order it in a restaurant, but I had never cooked with it before, didn’t really know how to prepare it, let alone know which one to buy at the market. Red, yellow, brown rice? Who knew? But I decided it was time to find out. It turned out to be easier than I thought…and really good.

1/4 cup packed brown sugar
2 TBS. miso paste (I used brown rice)
2 TBS. low-sodium soy sauce
2 TBS. hot water
1 1/2 lb. salmon fillet, center cut
1 TBS. fresh chives
1 lemon, fresh squeezed

Preheat broiler to high.

Spray bottom of oven-proof broiler pan with cooking spray. Rinse salmon, pat it very dry and place in pan.

Combine brown sugar, miso, soy sauce and hot water in a bowl with a whisk. Spoon 3/4 of the miso mixture over fish and put under the broiler. Broil until fish is flakey, but not over-cooked. We checked it at 5 minutes, basted it with the remaining sauce and broiled another 5 minutes. 

We arranged it on a nice platter and garnished with lemon and chives.

(I knew McKenna was good when she didn’t measure, so these are approximate amounts)

1 bunch asparagus, cut into 1 1/2 inch pieces
1-2 TBS grape seed oil
1-2 TBS sesame oil
2-3  TBS Samba Oelek (aka Fresh Chili Paste)

Heat grape seed oil in a saute pan and add asparagus.

Cook until crisp/tender. 

Add sesame oil and chili paste. Stir and cook until flavors blend, about 5 minutes.

Here’s how it came together when we were done. McKenna’s parents loved it and we had a great time cooking together! She said it was definitely a recipe she’d make for her roommates at The College Of Charleston next fall. I’m sure they’ll be grateful for a roommate who can really cook!

Cathy and Larry–look out! If she’s this good now, just wait! 

I hope you’ll give this a try and as always…Enjoy!

Once again I’m happy to welcome new readers! Here’s a big Laguna Beach hello to my friends in Slovenia and South Korean. Remember, if you want to know everything that’s going on in Laguna Beach (and read this first) check out

Categories: Fish, Main Dishes, Sides, Soups & Salads, Vegetables

Tags: , , , , , , , , ,

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.