Recipe: Salmon with Miso
June 13, 2012
Salmon is one of the healthiest fish you can eat. Aside from being simply delicious, salmon is rich in protein, omega-3 fatty acids, and Vitamin D. Salmon is served around the world, from Norway to Polynesia, prepared in every way imaginable.
If you have yet to incorporate more this healthy fish into your diet, here are two recipes to get you started.
Use 4 salmon or black cod fillets (about ½ pound each) total 2 lbs of fish
- Pat the fillets dry with paper towels. Slather the fish with Miso dressing (see below for recipe) and place in a glass or ceramic bowl and cover tightly with plastic wrap. Leave in the refrigerator for 24-36 hours.
- Preheat the oven to 400 degrees. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish on the grill or in a broiler pan and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes or until fish is done (depending on the thickness of the fish).
- Arrange the fillets on individual plates and garnish with a few extra drops of the miso on the plate.
Makes 3 cups
- ½ cup sake
- ¾ cup mirin (sweet Japanese rice wine)
- 2 cups white miso paste
- 1 ¼ cups granulated sugar
- Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.