Miso Marinated Salmon
Marniating fish in miso and sake overnight is a traditional Japanese technique that works brilliantly with salmon. This easy dish is impressive enough for casual entertaining or a dinner party.
Prep Time: 5M, plus cooling and marinating
Cooking Time: 6M
Serves: serves 4
Dairy, egg, gluten, & nut free
- 3 tbsp mirin (rice wine)
- 2 tbsp sake
- 3 tbsp superfine sugar
- generous 1/2 cup sweet rice miso paste
- 4 salmon fillets (with skin on), about 6 oz each
- Cucumber & wakame salad
- For the sweet miso marinade, put the mirin and sake in a small saucepan. Add the sugar and heat gently, stirring until dissolved.
- Bring to a boil, remove from the heat, and stir in the miso until thoroughly blended. Cool completely.
- Place the salmon in a single layer in a nonmetallic dish. Spoon the marinade over and turn the fish over to coat completely. Leave in the fridge to marinate for at least 4 hours or overnight.
- When ready to serve, preheat the broiler. Lay the fish, skin sides up, on foil on the grill rack. Broil for 3 minutes.
- Turn the fish over and broil until lightly browned and the fish flakes easily with a fork, another 3 minutes.
- Serve with Cucumber and wakame salad (pictured here-see Tabbouleh for recipe).
- Watch out for some varieties of miso that include other grains such as barley and wheat. Traditionally miso is made from fermented soy beans and koji, a fermented rice product, but some varieties include other grains. Check the ingredients before buying.
- If white miso paste (pale gold in color) is difficult to get hold of, there are darker blends that work well in this recipe. However, avoid the red miso (actually brown in color), which is by far the saltiest form.
- Good side dishes include rice, noodles (avoid egg- or wheat-based noodles, if you can't tolerate them), spicy salad greens such as mizuna or watercress, and shredded daikon, turnip, or radishes. Sprinkle with black and white sesame seeds for stylish dinner party entertaining (if you can tolerate them).
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
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