Marinated in a sweet and savory miso sauce, this Miso Salmon recipe makes a delicious weeknight meal
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Enjoy with Japanese ginger rice!
Miso Salmon INGREDIENTS 14 oz skin-on salmon fillet (400 g; cut in half if one big piece) Marinade: 2 Tbsp white miso* (White Miso or Awase Miso (mix of white & red miso) are recommended for this recipe) 1 Tbsp sake 1 Tbsp mirin 1 Tbsp soy sauce ¼ tsp sesame oil (roasted) Topping: ½ tsp toasted white and black sesame seeds (optional) 1 green onion/scallion (optional, for garnish) INSTRUCTIONS Gather all the ingredients. Mix all the ingredients for the marinade in a large bowl. Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30 minutes to 1 hour. I don’t recommend longer than that as miso is quite salty. Set the oven broiler to high and preheat for 3 minutes. Place the salmon fillets on the baking sheet lined with parchment paper. Remove excess marinade from the salmon as miso gets burnt easily while cooking. Broil the salmon at the middle rack for 10-12 minutes, depending on the thickness, until salmon is cooked through. Top broiled salmon with sesame seeds and thinly sliced scallion. I served the salmon on top of the Ginger Rice.
Ginger Rice
Cooked with ginger, fried tofu skin, and soy sauce base sauce, this Japanese Ginger Rice is so fragrant that you would enjoy it on its own. INGREDIENTS 1½ cups uncooked Japanese short-grain rice (335 g or 12 oz) 1 piece aburaage (deep-fried tofu pouch) 1 oz ginger (30 g) (preferably young ginger) 1¼ cups water Seasonings: 1 Tbsp soy sauce 1 Tbsp sake 1 Tbsp mirin ¼ tsp kosher/sea salt (use half for table salt) INSTRUCTIONS Gather all the ingredients. Rinse the rice and drain well. Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage). Cut in half lengthwise and slice thinly into strips. Peel the ginger and cut it into julienned pieces. Mix all the ingredients for the seasonings in a 2 cup measuring cup. Then add water to the seasonings so that the liquid totals 1 ½ cup (equal volume as rice). Place the (drained) rice into the rice cooker. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top. Start cooking. If you have a “Mixed Rice” option, use it (See Notes below). When the rice is done, let it steam for another 10 minutes. Fluffy it up with the rice paddle and serve. https://www.justonecookbook.com/miso-salmon/ #рыбноеменю #рисоваякухня #JapaneseRecipes #NamikoChen #японскаякухня
Miso Salmon INGREDIENTS 14 oz skin-on salmon fillet (400 g; cut in half if one big piece) Marinade: 2 Tbsp white miso* (White Miso or Awase Miso (mix of white & red miso) are recommended for this recipe) 1 Tbsp sake 1 Tbsp mirin 1 Tbsp soy sauce ¼ tsp sesame oil (roasted) Topping: ½ tsp toasted white and black sesame seeds (optional) 1 green onion/scallion (optional, for garnish) INSTRUCTIONS Gather all the ingredients. Mix all the ingredients for the marinade in a large bowl. Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30 minutes to 1 hour. I don’t recommend longer than that as miso is quite salty. Set the oven broiler to high and preheat for 3 minutes. Place the salmon fillets on the baking sheet lined with parchment paper. Remove excess marinade from the salmon as miso gets burnt easily while cooking. Broil the salmon at the middle rack for 10-12 minutes, depending on the thickness, until salmon is cooked through. Top broiled salmon with sesame seeds and thinly sliced scallion. I served the salmon on top of the Ginger Rice.
Ginger Rice
Cooked with ginger, fried tofu skin, and soy sauce base sauce, this Japanese Ginger Rice is so fragrant that you would enjoy it on its own. INGREDIENTS 1½ cups uncooked Japanese short-grain rice (335 g or 12 oz) 1 piece aburaage (deep-fried tofu pouch) 1 oz ginger (30 g) (preferably young ginger) 1¼ cups water Seasonings: 1 Tbsp soy sauce 1 Tbsp sake 1 Tbsp mirin ¼ tsp kosher/sea salt (use half for table salt) INSTRUCTIONS Gather all the ingredients. Rinse the rice and drain well. Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage). Cut in half lengthwise and slice thinly into strips. Peel the ginger and cut it into julienned pieces. Mix all the ingredients for the seasonings in a 2 cup measuring cup. Then add water to the seasonings so that the liquid totals 1 ½ cup (equal volume as rice). Place the (drained) rice into the rice cooker. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top. Start cooking. If you have a “Mixed Rice” option, use it (See Notes below). When the rice is done, let it steam for another 10 minutes. Fluffy it up with the rice paddle and serve. https://www.justonecookbook.com/miso-salmon/ #рыбноеменю #рисоваякухня #JapaneseRecipes #NamikoChen #японскаякухня
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