Miso Salmon, My Favorite Way to Prepare Salmon
This is hands down my best way to prepare salmon. The miso marinade gives it a very soft, flaky, charred texture, it falls apart when you plate it.
Ingredients
- salmon
- 2 tbsp miso paste, preferably white miso
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tsp mirin
- 1/2 tsp sesame oil
- to serve Japanese rice and finely chopped green onions
Method
- 1
In a bowl, add the miso paste, sake, soy sauce, mirin and sesame oil. Mix together and set aside.
- 2
Get your salmon, run your fingers over it to feel for bones and remove any you find.
- 3
Put the salmon into the marinade, coat it completely and let it sit for an hour.
- 4
After an hour, take a baking tin lined with a baking sheet, wipe the excess marinade off the salmon and put it under the broiler for 5 minutes. The internal temperature needs to be between 54 and 64 °C for optimal juiciness.
- 5
Plate the salmon carefully, the soft texture makes it fall apart. Serve with some Japanese rice and finely chopped green onions.
3 tools I used.
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