Miso salmon is a gorgeous and healthy dinner that is undemanding to put together. It is a simple dish that does require some advanced preparation but is no means strenuous. The result is an elegant dish that looks like it has been slaved over. Fairly foolproof, the sweet savoury miso marinade permeates the salmon to create a beautiful and luscious dish.
Miso is one of my favourite ingredients to have in the fridge. I like the Ceres organic white miso as it is light and well rounded in flavour. Made from brown rice their miso pastes are naturally fermented and unpasteurised, leaving them packed with abundance of active digestive assisting enzymes. Salty and rich, the miso helps caramelise the salmon beautifully. Mirin and sake can be found in many large supermarkets, otherwise find your local Japanese grocers. They will have some lovely options for you and are often cheaper in price. The ethnic stores will be open during this time and will be hurting as well, so head on down to help share the goodness around.
Salmon is a beautiful fish and in New Zealand we have some of the best salmon in the world. We buy our salmon with the skin on to debone when we get home. A hot pan will ensure the skin goes crispy, otherwise simply pull the fish away before you serve it. As always with meat and fish, please buy from a reputable source. We buy Regal Salmon from our local grocery store or often head to the Auckland fish markets to pick some up. I imagine this would also go beautifully with other fish as well. You need something that is fairly thick and meaty to be able to stand up to the marinade. Flaky fish such as tarakihi or snapper will disintegrate.
Serve with stirfried greens and a sprinkling of sesame seeds and togarashi, this is a beautiful and easy dinner.
Ingredients
- 1/4 cup sake
- 1/4 cup mirin
- 4 tbsp white miso paste
- 3 tbsp brown sugar
- 4 salmon fillets - 200gm each and deboned
- To serve - stirfried vegetables such as broccoli, boy choi and spring onions
- Black sesame seeds to serve
Instructions
Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk until dissolved. Add the sugar and keep whisking until the sugar has dissolved as well. Leave to cool at room temperature.
Dry the salmon and slather the fish with the miso marinade. Place in a non-reactive bowl and leave to marinate in the fridge for two or three days. Preheat your oven to 200 degrees celsius. Heat an oven proof pan over high heat on the stove top. Lightly dribble a little oil in the pan and then place the fish skin side up. Cook for three minutes and then flip. Brown the other side for two minute or so. Then place the whole pan in the oven and bake for 5 to 10 minutes until the fish is cooked and flakes easily.
Serve hot with a big portion of stirfried greens and a sprinkle of black sesame seeds.
