Miso Marinated Salmon Recipes

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.

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!

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.

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.

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.

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.