{"id":1265,"date":"2015-02-01T20:50:42","date_gmt":"2015-02-02T04:50:42","guid":{"rendered":"https:\/\/cookingislikelove.com\/wp\/?p=1265"},"modified":"2024-06-29T12:04:44","modified_gmt":"2024-06-29T19:04:44","slug":"miso-ginger-marinated-salmon","status":"publish","type":"post","link":"https:\/\/cookingislikelove.com\/wp\/miso-ginger-marinated-salmon\/","title":{"rendered":"MISO GINGER MARINATED SALMON"},"content":{"rendered":"

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.<\/p>\n

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<\/em><\/strong> 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.<\/p>\n

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Miso Ginger Marinated Salmon<\/h2>\n\n
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Ingredients<\/h3>