This salmon recipe infuses Asian flavors for a very tasty and savory main dish. It's also super easy, and healthy if you pair it with a vegetable and rice. This one came from Food Network... thanks Bobby!
I did have to get a couple ingredients from the Japanese grocery store, so if you can't find them you can look for substitutes or just leave them out. We cooked the fish on our mini-grill pan and it worked out fine in place of an actual grill. If you don't have either, a hot cast iron pan would probably do the trick as well.
- about 2 lbs salmon filet, cut into equal size portions
- 1/4 cup shiro-miso (or any light colored miso) which is fermented soybean paste
- 1/4 cup mirin (a sweet wine vinegar, in the Asian section of most grocery stores)
- 2 T rice vinegar
- 2 T soy sauce
2 T minced green onion
2 T minced fresh ginger
2 t sesame oil
salt and freshly ground black pepper
Make the marinade by whisking together the miso, mirin, rice vinegar, soy sauce and sesame oil. Stir in the the green onion and ginger.
Place the salmon on a large dish and pour the marinade on top, coating all pieces evenly. Let it sit for at least 30 minutes, flipping half way through.
While the salmon is marinating, you can work on your side dishes. Preheat your grill pan to medium-high. When the salmon is done marinating, sprinkle salt and pepper over the filets, and place each piece skin-side down for about 3 minutes. Flip to the other side and cook 3 minutes longer. The fish should have some golden-brown caramelization.
We had our salmon with brussel sprouts and jasmine rice. MMMMM-mmm.