Japanese Grilled Miso Salmon




Japanese Grilled Miso Salmon

Recipe only

This Japanese grilled miso salmon calls for the use of miso paste which dates back some 2,500 years in Japanese and Chinese cultures, Miso is a paste made with soybeans, sea salt and koji which is a mold starter. The miso paste can be left for 3 months or up to 3 years. 


INGREDIENTS

1/4 cup white miso paste
3 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar
1 tablespoon light soy sauce
4 fresh salmon fillets

METHOD

1. First mix the miso, mirin, sake, sugar, and light soy sauce in a large bowl and marinate overnight.

2. Preheat an oven to 220 C. Take the salmon fillets out of the bowl and drain on kitchen paper, wipe any liquid off the fish.

3. Cover a baking tray with aluminium foil and brush with oil.

4. Bake for about 10 minutes or until cooked through and perfect. Serve with Japanese noodles and Asian greens.
Location: South East Asia

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