Salmon Miso
Salmon, miso, sake, mirin and sugar is all you need to prepare our incredible recipe. With a strong Asian influence, it couldn't be easier.
Ingredients
For the marinade
- 75 g white miso paste (the whiter, the better)
- 5 g sugar (1 tsp)
- 50 mL of Sake (3 tbsp)
- 50 mL of mirin (3 tbsp)
For the dish
- 2 salmon fillets
Instructions
The marinade
- In an airtight container, mix with a fork or a whisk the miso paste with the sugar, sake and mirin. This will be our marinade and it should have a soup-like consistency or even thicker. You may need:- 75 g white miso paste (the whiter, the better)- 5 g sugar (1 tsp)- 50 mL sake (3 tbsp)- 50 mL mirin (3tbsp)To adjust it, you can add more sake and mirin to thin it out or more miso to do the opposite.
- Once we have achieved the desired marinade consistency, we place the salmon fillets skin side up (if the skin is on).Let the fish in the fridge for 2 or 3 days. The longer it stays in the marinade liquid, the more savoury it will get.
Dish preparation
- After those 2 or 3 days, it is time to cook the salmon. Preheat the oven to 180º/ 356 F (only fan).
- After 15 minutes of preheating, place the salmon fillets in the oven on a tray with the skin side down at the middle position. We will leave a thin layer of the marinade on the fish so that it achieves a delicious caramelised texture later on.
- After 20 minutes in the oven, we turn the broiler on and move the salmon to the highest tray position. Let the fish surfaces caramelise to taste (it will depend on many factors such as your oven, but around 5 minutes)
- Our incredible miso salmon is ready! Since it is so flavourful we like to have it with just some plain white rice.Enjoy!
Notes
Tips:
- This recipe can be done with other fish. Just make sure you pick a fatty one.
- Experiment with the marinade ingredients. Add some chili peppers, curry... whatever you like!