Salmon

Salmon Misoyaki

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Drescription

"Miso yaki" translates to "miso grilled." It is the perfect application for salmon's rich texture and savory flavor. The miso adds a deep umami. Paired with sugar, mirin and sake, it creates the perfect glaze. You can apply this glaze to any rich, flaky fish like swordfish or cod.

Ingredients

  • 2 pounds salmon fillet
  • kosher or sea salt and white or black pepper
  • 1/2 cup sake
  • 1/4 cup mirin
  • 1/4 cup granulated sugar, or to taste
  • 1/2 cup white or yellow miso
  • 2 tablespoons grated fresh ginger
  • nonstick cooking spray
  • sliced scallions, for serving
  • sesame seeds, for serving

Directions

  1. Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
  2. To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
  3. Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
  4. Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.
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