4 - 6 servings
White miso is found in the international section of some grocery stores - or if you are lucky enough to be close to an Asian market, it's even easier!
Serve this salmon with your favourite stir-fried veggies. I love asparagus and green beans!
1/2 cup white miso
1/4 cup dry sake or dry white wine
1/4 cup mirin
1 tbsp honey
1 tbsp soy sauce
2 tsp finely minced fresh ginger (or 1 tsp ground ginger
1-1/2- to 2-lb skin-on wild salmon, cut into portions and pin bones removed
- In a baking dish large enough to accommodate the salmon, whisk the miso, sake, mirin, honey, soy sauce, and ginger until combined.
- Turn the salmon in the mixture to coat and leave flesh side down. Marinate for 30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
- Position a rack 6" from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil and lightly brush with oil.
- Leaving a light coating of the marinade on the salmon, transfer it skin side down to one side of the sheet. Sprinkle with 1/2 tsp salt.
- Broil until the salmon is browned around the edges, broiling until the salmon is cooked to your liking, 5 - 7 minutes for medium rare and 7 - 9 minutes for medium.
- Use a paring knife to check for doneness; medium-rare salmon will be slightly translucent in the center, and medium salmon will be opaque but juicy.
Like this recipe? Why not try one of these as well?
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