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.
- 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
- 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).
- If desired, take the leftover marinade, put in a small saucepan, bring to boil then simmer until reduced and thick.