From lack of better judgment, I gave in to my craving for some black tea with cream and sugar – at 1 AM. Then there was that craving for another cup…and well, here I am blogging during the wee hours of the morning.
This is a recipe that fits the bill of “empty fridge” syndrome – miso lasts forever and that frozen salmon sure has been in the freezer for a long time…oops.
This is my all-time favorite way to prepare salmon; nothing is more satisfying than the salty and subtly sweet taste of miso paired with salmon that’s perfectly moist and slightly charred.
- 1/4 cup miso (fermented soybean paste)
- 1/4 cup mirin or white wine
- 2 tablespoons unseasoned rice vinegar
- 2 to 3 tablespoons soy sauce
- 2 tablespoons minced green onions.
- 1 1/2 tablespoons minced fresh ginger
- 2 teaspoons toasted sesame oil
- 4 salmon fillets, 8 ounces each
- Salt and freshly ground pepper
- Yuzu juice, for drizzling, optional
Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30-60 minutes in the refrigerator.
For the grill:Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
For the oven: Heat oven to broil and adjust rack to medium setting. Broil fish for 6 minutes and then adjust rack to the highest settings (closest to the heat) and broil for another 1.5 to 2 minutes.
Drizzle with a little yuzu juice and garnish with green onions sliced at a bias, if desired, and serve.