Miso salmon is a gorgeous and healthy dinner that is undemanding to put together. It is a simple dish that does require some advanced preparation but is no means strenuous. The result is an elegant dish that looks like it has been slaved over. Fairly foolproof, the sweet savoury miso marinade permeates the salmon to create a beautiful and luscious dish.
Miso is one of my favourite ingredients to have in the fridge. I like theCeres organic white misoas it is light and well rounded in flavour. Made from brown rice their miso pastes are naturally fermented and unpasteurised, leaving them packed with abundance of active digestive assisting enzymes. Salty and rich, the miso helps caramelise the salmon beautifully. Mirin and sake can be found in many large supermarkets, otherwise find your local Japanese grocers. They will have some lovely options for you and are often cheaper in price. The ethnic stores will be open during this time and will be hurting as well, so head on down to help share the goodness around.
Salmon is a beautiful fish and in New Zealand we have some of the best salmon in the world. We buy our salmon with the skin on to debone when we get home. A hot pan will ensure the skin goes crispy, otherwise simply pull the fish away before you serve it. As always with meat and fish, please buy from a reputable source. We buyRegal Salmonfrom our local grocery store or often head to the Auckland fish markets to pick some up. I imagine this would also go beautifully with other fish as well. You need something that is fairly thick and meaty to be able to stand up to the marinade. Flaky fish such as tarakihi or snapper will disintegrate.
Serve with stirfried greens and a sprinkling of sesame seeds and togarashi, this is a beautiful and easy dinner.
Ingredients
- 1/4 cup sake
- 1/4 cup mirin
- 4 tbsp white miso paste
- 3 tbsp brown sugar
- 4 salmon fillets - 200gm each and deboned
- To serve - stirfried vegetables such as broccoli, boy choi and spring onions
- Black sesame seeds to serve
