Miso glazed anything is pretty tasty, but this delicious Japanese paste goes best with fish or in soups. We try to eat fish or shellfish twice a week in some form, and we are so lucky that we have a lot of great shops near by to get really delicious fresh fish. I try to learn lots of different ways to cook it to, so eating fish is always fresh and delicious.
Salmon is basically a super food. Not really, but it is so good for you – full of healthy fats and omega 3s. One of my best friends welcomed her first child into the world recently, and healthy fats are so good for new mothers breast feeding. I made this dish for her, and it’s such a great option to pair back to rice, noodles, or our otsu noodles from the other day!
What you need:
- 14 oz skin-on salmon fillets
- 2 Tbsp white miso
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- ¼ tsp sesame oil
Mix together your marinade in a bowl.
Put your salmon filets in the bowl or if you have a convenient little package like I did, you can use that to soak the filets in.
Let them marinate for 30min-1hr covered with plastic in the refrigerator, but not longer as miso is quite strong: you don’t want to overpower your fish.
Broil in the oven on a sheet of parchment paper for 7-12min depending on your desired level of doneness and thickness of your salmon filets to get a crispy glaze on top.
Garnish with sesame seeds and chives if you want, or leave them as they are.