MISO-GINGER MARINATED GRILLED SALMON
Steps:
- 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 minutes in the refrigerator.
- 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. Drizzle with a little yuzu juice, if desired, and serve.
Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
MISO MARINADE
Make and share this Miso Marinade recipe from Food.com.
Provided by Abby Girl
Categories Poultry
Time 10m
Yield 11 Tablespoons
Number Of Ingredients 5
Steps:
- Combine the ingredients in a zip lock bag and add the meat.
Nutrition Facts : Calories 22.8, Fat 0.2, SaturatedFat 0.1, Sodium 114, Carbohydrate 4.5, Fiber 0.4, Sugar 0.3, Protein 1.1
MISO-MARINATED SALMON
This lightly miso-marinated salmon is served with a bright green spinach sauce underneath, then broiled or grilled. Learn how to make it for your next barbecue.
Provided by Hiroko Shimbo
Yield Serves 4
Number Of Ingredients 16
Steps:
- First, make the tama-miso sauce. In a small cup, mix the sake with 2 tablespoons water. In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste. Add the rice wine and water mixture little by little, grinding all the time. Season to taste with shoyu. Have at hand a bowl half-filled with cold water and ice cubes. Transfer the sauce to the top of a double-boiler, and cook the sauce over simmering water, stirring constantly and thoroughly so you do not scramble the egg, until the sauce becomes thicker, about 6 to 8 minutes. Set the bowl of sauce in the bowl of cold water and ice cubes to cool. Tama-miso may be stored in the refrigerator, covered, for three days. Heat the sauce through before using it.
- Salt the fish on both sides, and rest it on a steel rack set over the pan, for 1 hour in the refrigerator.
- In a medium bowl, soften the miso by stirring in the sake and mirin. Spread one-third of the miso mixture in the bottom of a large pan in which the fish can fit without overlapping. Lay a tightly woven cotton cloth or two layers of cheesecloth over the miso in the pan. Wipe the salted salmon with a paper towel to remove the salt and the liquid exuded from the fish. Place all the salmon pieces on the cloth in the pan, and cover them with another tightly woven cotton cloth or two layers of cheese cloth. Spread the remaining miso mixture over the cloth, covering the surface completely. Wrap the entire pan with plastic wrap, and refrigerate it for 5 hours.
- In a small saucepan, combine the dry white wine, komezu, and shallot. Bring the mixture to a boil over medium heat. Reduce the heat to very low, and cook the mixture until it is reduced to 1 tablespoon syrup.
- In a large pot of boiling water, parboil the spinach, excluding the 4 leaves, 1 to 2 minutes. Cool the spinach in ice water, and drain the spinach well. In a food processor, purée the spinach. In a skillet, heat 1 inch oil over medium heat to 320°F. One at a time, add the 4 reserved spinach leaves to the oil, and cook them until they are bright green and translucent, 10 to 15 seconds. Transfer the spinach to paper towels to drain.
- Lift the top cloth (or cloths) from the salmon, and remove the salmon from the marinade. Discard the marinade, or reserve it to use as a fish marinade one more time within 2 weeks, after heating it through and adding more miso and sake, or for making miso soup. If there is any miso residue on the fish, gently wipe it away with a paper towel. At this point you can refrigerate the fish, in a well-sealed plastic bag, for up to 3 days, or freeze it for a longer period.
- Heat a broiler or grill, and the broiler pan or grill rack. With a pastry brush, lightly grease the pan or rack. Transfer the salmon to the pan or rack, and cook the salmon, turning once, until both sides are light golden. A 1-inch-thick salmon steak needs about 8 minutes' total cooking. Marinated fish burns easily, so you may need to cover the fish with aluminum foil as it cooks.
- In a small saucepan, combine 2 Tbsp tama-miso sauce with the reduced vinegar-wine syrup. Place the saucepan over low heat, and cook until the mixture is heated through. Transfer the mixture to a medium bowl, and add the spinach purée. Little by little, whisk in the olive oil. Serve the salmon with the spinach sauce underneath and garnished with the fried spinach leaves.
More about "miso marinade recipes"
SAIKYO YAKI MISO MARINADE - RECIPETIN JAPAN
From japan.recipetineats.com
Cuisine JapaneseEstimated Reading Time 6 minsCategory PantryTotal Time 10 mins
- Place all the ingredients in a bowl and mix well ensuring that the miso paste is smooth with no lumps, sugar dissolved.
- To store in the fridge, place the marinade in an airtight container, cover the surface of the miso marinade with cling wrap (note 2), then place the lid on. Alternatively, place the marinade in a zip lock bag, remove air as much as possible (note 2) and seal. Keeps 4 weeks+.
MISO MARINATED PORK (PORK MISOZUKE) - RECIPETIN JAPAN
From japan.recipetineats.com
3.7/5 (3)Category MainCuisine JapaneseTotal Time 10 mins
MISO MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (14)Total Time 25 minsCategory Sauces, Condiment, IngredientCalories 235 per serving
MISO MARINATED CHICKEN – HIROKO'S RECIPES
From hirokoliston.com
JAPANESE MISO SALMON (BARBECUE OR BAKE) | RECIPETIN …
From recipetineats.com
RECIPE: NOBU’S MISO-MARINATED BLACK COD | KITCHN
From thekitchn.com
THE BEST MISO STEAK MARINADE THAT WILL IMPRESS …
From anayokota.com
Cuisine JapaneseTotal Time 20 hrs 20 minsCategory FUSION/FOREIGN FOOD, RECIPES
JAPANESE STEAK MARINADE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MISO-MARINATED MEAT | HIKARI MISO
From hikarimiso.com
MISO MARINATED TOFU RECIPE | FOODACIOUSLY
From foodaciously.com
MISO-MARINATED FLANK STEAK RECIPE | EATINGWELL
From eatingwell.com
NOBU'S MISO-MARINATED BLACK COD: FAMILY-STYLE RECIPES
From unpeeledjournal.com
MISO-MARINATED FISH | HIKARI MISO
From hikarimiso.com
25 MISO RECIPES FROM SOUP TO PASTA - INSANELY GOOD
From insanelygoodrecipes.com
11 UNIQUE RECIPES THAT USE MISO (INCLUDING DESSERTS!)
From therecipe.com
MISO SALMON RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
MISO-MARINATED STEAK | HIKARI MISO
From hikarimiso.com
You'll also love