Recipe adapted from Party Like a Culinista

This recipe was adapted from Party Like a Culinista by Jill Donenfeld and Josetth Gordon, who note: "Once you've marinated the fish and put it on a baking dish, pour the extra marinade into a saucepan over medium heat for about 10 minutes to let it reduce slightly. When the fish is ready and out of the oven, ladle some extra marinade on top."

For a vegan dish, substitute tempeh or portobello mushrooms for the fish.

MISO CAPER GLAZED SALMON

¼ cup capers packed in brine

¼ cup white miso

¼ cup extra virgin olive oil

2 tablespoons agave syrup

½ cup mirin

2 pounds salmon filet,

pin bones removed

In a medium bowl, crush the drained capers with a fork. Whisk in the miso, olive oil, agave and mirin.

Slice the salmon filet into 8 pieces and marinate in the miso-caper mixture in a covered dish or resealable bag for 1 hour in the refrigerator.

Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and bake until the salmon is opaque and flakes easily, 15 to 20 minutes. Makes 8 servings.