MISO MARINATED SALMON RECIPE BY TASTY
Here's what you need: salmon fillets, miso, sugar, sake, mirin
Provided by Spencer Kombol
Categories Breakfast
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a small bowl, combine miso, sugar, sake and mirin.
- In a shallow container, combine the marinade and salmon. Marinate at least 30 minutes in the fridge.
- Heat the pan over medium low heat. place a parchment paper in a pan. Place salmon on top of the parchment paper so salmon doesn't burn. Cook 6-7 minutes both side or salmon gets the nice grill mark and color becomes opaque.
- Enjoy!
Nutrition Facts : Calories 346 calories, Carbohydrate 11 grams, Fat 17 grams, Fiber 1 gram, Protein 28 grams, Sugar 5 grams
MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH
Categories Fish Ginger Broil Dinner Salmon Cucumber Radish Winter Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
- Preheat broiler. Line heavy large baking sheet with foil; spray with nonstick spray. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
- Transfer salmon to plates, skin side down. Spoon Cucumber Relish over. Sprinkle with sesame seeds, then sprouts and nori. Serve immediately.
- *White miso, mirin, and nori (thin sheets of dried seaweed) are available at Japanese markets and in the Asian foods section or refrigerated section of supermarkets.
SAKE AND MISO MARINATED SALMON WITH COCONUT RICE AND BROCCOLINI
This is inspired by the miso-marinated black cod you made famous at the restaurant Nobu, but here, it is easier, more affordable and more accessible by using salmon, which in my opinion, is just as gratifying. Plus, my wife, Sarah, has to eat salmon at least 3 days a week or she will turn to dust...true story, so this is a fun twist on regular broiled salmon.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 13h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
- Preheat the broiler (on low if you have a low and high setting).
- Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
- Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
- Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
- If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
- Preheat the oven to 350 degrees F.
- Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
- Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
- Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.
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
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.
CUCUMBER-DAIKON RELISH
Categories Condiment/Spread Salad Vegetable No-Cook Cucumber Radish Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
- Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
- Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.
MISO-MARINATED SALMON WITH CUCUMBER-DAIKON RELISH
The Cucumber-Daikon Relish is posted as another recipe. (http://www.justapinch.com/recipes/side/other-side-dish/cucumber-daikon-relish.html) Make the relish first, then proceed with the salmon. Serve the salmon with steamed rice tossed with shelled edamame (fresh green soybeans). From Bon Appetit October 2002.
Provided by Vicki Butts (lazyme)
Categories Fish
Time 30m
Number Of Ingredients 12
Steps:
- 1. Whisk first 6 ingredients in 13x9x2-inch glass baking dish to blend for marinade.
- 2. Add salmon; turn to coat. Cover and chill at least 30 minutes and up to 2 hours.
- 3. Preheat broiler.
- 4. Line heavy large baking sheet with foil; spray with nonstick spray.
- 5. Remove salmon fillets from miso marinade; using rubber spatula, scrape off excess marinade.
- 6. Arrange salmon, skin side up, on prepared baking sheet. Broil 5 to 6 inches from heat source until skin is crisp, about 2 minutes.
- 7. Using metal spatula, turn salmon over. Broil until salmon is just cooked through and golden brown on top, about 4 minutes.
- 8. Transfer salmon to plates, skin side down.
- 9. Make the relish. (https://www.justapinch.com/recipes/side/other-side-dish/cucumber-daikon-relish.html). Spoon Cucumber Relish over.
- 10. Sprinkle with sesame seeds, then sprouts and nori.
- 11. Serve immediately.
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