Miso is a thick paste that is made by fermenting soybeans with other seasonings. Salt and koji, which is cooked rice or soybeans that have been treated with a fermentation culture, are two of these and typically other grains, such as barley, are also used. Miso paste is most commonly used in Japan cuisine and it has an umami, or brothy or meaty, flavour. Many people think the only use for miso paste is in soup, but this is not true. It has many different uses, including in this delicious salmon recipe. Here I use white miso, which is one of the most common types.
Ingredients:
4 salmon fillets
Salt and pepper to taste
1/4 cup white miso paste
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
Chopped green onions, for garnish
Sesame seeds, for garnish
Directions:
1.) Season the salmon fillets on both sides with salt and pepper.
2.) In a medium-sized bowl combine the white miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Mix until fully combined and then remove 2 tablespoons of the marinade.
3.) Add the salmon fillets to the bowl and turn to coat in the marinade. Marinade for one to three hours.
4.) Preheat the oven to 375 degrees Fahrenheit.
5.) Place salmon fillets on a baking sheet lined with aluminum foil. Bake for 10 – 15 minutes, until the sides of the salmon are nearly opaque.
6.) Brush the remaining marinade over the top of the salmon.
7.) Turn broiler on and broil salmon for one to two minutes.
8.) Remove from oven and sprinkle with green onions and sesame seeds.
9.) Serve and enjoy!