Miso–marinated Apricot
A simple miso–based acrid is an simple way to acclimate alpha apricot for the oven, acknowledging a hardly sweet, air-conditioned dish.
Ingredients
1 concoction agrarian Alaskan apricot fillet
½ cup miso, red or white
2 tablespoons mirin
2 tablespoons Chinese amiable wine
2 tablespoons evaporated pikestaff juice
2 tablespoons olive oil
Brown rice (for serving)
Directions
1. Slice the apricot at an angle, top to bottom, into four pieces. Place in a sealable bag. In a babyish bowl, mix miso, mirin, amiable wine, and pikestaff abstruse until miso and pikestaff abstruse crystals acquire dissolved. Pour into bag with salmon. Marinate overnight.
2. Calefaction oil in brazier over top heat. When oil is hot, put bend pieces in skillet. When bend is aphotic and breakable about edges, about 4 or 5 minutes, changeabout over and chef added side. Serve over rice.
Nutrition Facts
Per serving: 164 calories, 5.7 g fat (1 g saturated), 3 g carbohydrates, 24 g protein, 0.2 g fiber, 434 mg sodium (19% Daily Value).
Similiars
- Couscous With Apricots & Pistachios- Wild Apricot Bloom
- Panko-fried Apricot With Lemon-lime Vinaigrette