Thursday, August 25, 2016

Miso-Glazed Salmon

I typically use a miso marinade/glaze with black cod (sablefish), but it's really a perfect complement to any oily fish, especially salmon, which is readily available in most markets. In this preparation, I marinated the salmon in the miso glaze for about 3 hours (anywhere between 2-6 hours is ideal), pan fried, then served them with additional reduced miso glaze on the side. White rice is a must to soak up some of that scrumptious, umami-filled sauce.

Miso Marinade/Glaze:
1/2 cup sake
1/2 cup mirin
6 tbsp. white (Shiro) miso
2 tbsp. sugar

1.5 lbs. salmon filets, skinned, and cut into 6 oz. pieces

2 scallions, minced
Steamed white rice

1. Combine the miso marinade ingredients together in a bowl.

2. Check the salmon filets for pin bones and remove any you find.

3. Place the filets into a shallow casserole. Pour about 1/2 cup of the miso marinade over the fish, turn the filets over a couple times to coat, cover with plastic wrap and refrigerate 2-6 hours. 

4. Place the remaining 1/2 cup of miso marinade in a small saucepan or skillet; heat over low heat until the sauce has slightly reduced/thickened, about 10 minutes. Keep on a low simmer until the fish is cooked.

5. Add 1 tbsp. of vegetable oil in a skillet over medium high heat. Remove the fish filets from the casserole and wipe off most of the marinade with your hands. Add to the hot skillet and saute about 3-4 minutes per side or until browned and just cooked through. 

6. Remove the fish filets to individual serving plates and ladle a little of the reduced miso marinade over and around the fish (a little goes a long way). Garnish with minced green onion and serve with steamed white rice.

Marinate the salmon filets in half of the miso glaze (the easiest way to do this is to place everything in a Ziploc-type bag). Refrigerate and marinate anywhere from 2-6 hours (a little longer is ok).

Gently remove most of the marinade from the filets (I use my CLEAN hands to do this rather than paper towels because I don't want to completely blot all the marinade off). Pan-fry the filets in 1 tbsp. vegetable oil over medium-high heat until browned on both sides. 
Serve the filets with steamed white rice and garnish with chopped scallions. Drizzle some of the reduced miso marinade over the salmon. 

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