LCBO Food & Drink Holiday 2018

FOOD  QUICK & EASY QUICK & EASY  IN PRAIS OF GLAZE

Miso-Sesame Glaze

This Asian-inspired glaze is the per- fect way to lacquer up a large piece of salmon, but slather it, too, on smaller pieces of fish, like halibut or cod fil- lets, 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 parchment- paper-lined baking sheet. Spreadmiso

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 ses­ ame seeds. Roast salmon until ameat 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

WHAT TO SERVE Thirty Bench Riesling VQA VINTAGES 24133, $22.95 Side Launch Pale Ale LCBO 399063, 473 mL, $3.15

MAKE-AHEAD All our glazes can be prepared ahead, covered and refrigerated for up to five days. A glaze that has been simmered to reduce it will thicken when chilled, so microwave the glaze for 15 to 30 seconds (de- pending on quantity) before using. WATCH IT! When reducing a glaze, lower the heat toward the end of cooking time and stir more frequently to prevent the glaze from scorching or—yikes!—boiling over.

92  FOOD & DRI NK HOLIDAY 2018