WIW: Waffled Salmon with Miso-Maple Glaze and Asparagus

1 T. maple syrup

2 tsp. yellow miso paste

1 tsp. distilled white vinegar

1 tsp. pure sesame oil

1/2 tsp. grated fresh ginger

1 clove garlic, minced

Nonstick cooking spray

2 salmon fillets (4 to 6 oz. each), 1/2 inch thick, with or without skin

8 oz. asparagus (about 12 spears), washed and with tough bottom ends removed

1/4 C. extra-virgin olive oil

Salt and freshly ground black pepper, to taste

 

In a small bowl, whisk together the maple syrup, miso, vinegar, sesame oil, ginger, and garlic. Set the mixture aside. Preheat the waffle iron on high. Coat both sides of the waffle iron grid with nonstick spray. Place the salmon (skin-side down, if it has skin) on the waffle iron and close the lid. While the fish is cooking, toss the asparagus with the olive oil and season with salt and pepper in another bowl. After 4 minutes, check on the fish. The salmon should be close to done. You should see no translucence on the edges. If your fillets are thicker than 1/2 inch or you’re unsure about whether the salmon is done, use a small, sharp knife to cut a small incision in the middle of the salmon. You should see only a trace of translucence in the middle. (The USDA recommends it reach an internal temperature of 145 degrees F as measured on an instant-read thermometer; I like mine about 135 degrees F.) Use a silicone brush to baste the salmon with the glaze, close the lid, and cook until the glaze becomes sticky, 1 minute more.  Remove the fish from the waffle iron, place the asparagus spears in the waffle iron, and close the lid. Cook the asparagus until just tender, 3 minutes. Thinner spears will finish cooking first. Remove the spears as they finish. Serve the asparagus alongside the salmon. If you have extra glaze, strain the garlic from it and serve it on the side or drizzle it over the fish. Variations: Spice up the glaze by adding a few drops of chili paste or hot sauce to it. Or substitute an equal amount of soy sauce for the miso paste.