Miso Salmon

Miso is a delicious thing and it works very well to marinate fish like salmon or black cod (sablefish).
Black cod tastes soft, moist and perfect with this recipe but this fish may be harder to come by at a local grocery store - you will likely need to go to a seafood/fish market like the St. Lawrence market in Toronto.  Here's the Miso Black Cod recipe! :)

So my regular go-to is miso salmon- this marinade is extremely tasty with salmon - all the while maintaining the salmon flavour. Since this dish can be (and should be) prepared a couple of days in advance to let the marinade soak in, you can pull it out and cook it quickly for a dinner party to impress. Pair it with a refreshing cucumber salad and brown rice to round up your💯 Japanese meal!

Prep time 10 min + 2-3 days to marinate
Cook time 15 min
Serves 2-3

3 tbsp white miso paste (soybean paste)
2 tbsp mirin
1 tbsp honey
2 tsp rice wine vinegar
1 tbsp sake
1 tsp sesame oil
3 salmon steaks or thicker pieces of filet, approx 250 gr

Whisk together the first six ingredients to make the marinade. Cut the salmon in roughly 2 inch by 1 inch chunks. Cover salmon with marinade and place in airtight container in the fridge for 2-3 days.

When you're ready to have your meal, preheat oven/toaster oven to 375 F. Remove the excess marinade to avoid burning the sauce and fish. Place the salmon on tin foil and bake for 12 min. Turn to broil setting and leave the fish in for another 3 min until fully cooked (the food thermometer should read 160F).  Serve with brown rice and cucumber salad on the side.

Miso salmon also makes for an impressive appetizer dish at potluck gatherings.

Japanese miso/white soybean paste or "Shiro miso"

Salmon with miso marinade stored in OXO airtight container, for 2-3 days
Salmon ready to go into the oven, much of the miso marinade is removed to avoid burning


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