Before you head out tonight for evening festivities, throw this dish together. No, you won’t be eating it for dinner tonight. Or even tomorrow. It takes three days to “marinate” this fish in miso and sake, so Friday night, all you will have to do is throw the marinated fish on a hot pan (or under the broiler) for a few minutes…
I love this. Serve it with steamed quinoa or brown rice, and some garlic sauteed greens. Perfection.
Miso-Marinated Grilled Salmon {recipe}
from A Cook’s Journey to Japan by Sarah Marx Feldner
A note from the recipe: “If necessary, place a small plate on the plastic wrap to keep the fish submerged in the marinade. Or, flip the fillets halfway through the marinating…When broiling, watch closely as the sugar in the miso is quick to burn.”
Requires planning ahead: marinate 3 days!
serves 4
INGREDIENTS
4 salmon fillets (or other fish like black cod/sablefish, seabass or swordfish
Miso Marinade:
1 cup sugar
1 cup white miso
½ cup sake
½ cup mirin
DIRECTIONS
To make the miso marinade, whisk together the ingredients in a small bowl until completely combined.
Place the fish in a non-reactive baking dish (8×8-inch) and cover with the miso marinade. (Do not use a large baking dish as you want the fish to be completely covered in the marinade. Place plastic wrap directly on the surface of the fish, and then use another piece of wrap to cover the top of the dish itself.
Refrigerate 3 days.
Line a sheet pan with aluminum foil and lightly coat with oil.
Turn the broiler to high and set the oven rack 3 to 5 inches from the heat source.
Scrape the excess miso marinade from each fillet, but do not rinse. Discard the marinade. Place the fillets on the prepared sheet pan. Broil 4 minutes per side, or until the fillets are caramelized and cooked through.
{ 1 comment… read it below or add one }
Looks awesome! Sarah is actually a friend from high school!