We hit one of our local fish supply places yesterday and picked up everything from canned smoked salmon, jerky, tuna lox, and some fillets for $2/piece. They were pink salmon, which is not a favourite, so off to search for a flavour-packed dish.

I found this recipe on Food Network from good ole Bobby Flay. And even though I took the marinade, boiled it, reduced it and made an awesome sauce…. it wasn’t even needed. Not sure if you’re aware, but I LOVE sauce. Specially on fish that I’m not a huge fan of. And this fish did? Didn’t need it. Okay, I still ate some of the fish with the reduction, but it wasn’t necessary. The miso adds a fantastic umami piquancy.

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Miso Ginger Marinated Salmon

Ingredients

  • 1/4 cup white miso fermented soybean paste
  • 1/4 cup white wine I didn't have mirin
  • 2 tablespoons unseasoned rice vinegar
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons toasted sesame oil

Instructions

  • Mix all ingredients in a container, place your fish in, and marinate overnight.
  • Remove the salmon, place on a foil lined pan, and broil on high for 5-10 minutes (depends on how thick the cut is).

Notes

If desired, take the leftover marinade, put in a small saucepan, bring to boil then simmer until reduced and thick.
MISO GINGER MARINATED SALMON

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