Miso-glazed Salmon (味噌サーモン)

• porciones: 2
• tiempo activo: 10 minutes
• tiempo total: 2-3 hours

Ingredientes

2 skin-on salmon filets (4-6 oz / 110-170 g per filet, ideally less than 1” thick)

Marinade:

2 tbsp miso (any type is fine)

1 tbsp sake

1 tbsp mirin

1 tbsp soy sauce

¼ tsp toasted sesame oil

Garnish:

½ tsp toasted sesame seeds

1 green onion / scallion, chopped thinly for a garnish

Instrucciones

Combine all the marinade ingredients in a bowl. Place the salmon filets into the bowl, skin-side up. Spoon the marinade onto the top of the salmon, making sure everything is coated. Cover the bowl and marinate in the fridge for 1-2 hours, up to 3 hours for a thicker cut. (Don’t do this overnight, or the fish will get too salty).

Turn on your broiler with a rack placed about 9 inches away from the heating element and let it preheat for about 5 minutes. During that time, take the salmon and marinade out of the refrigerator and, reserving the marinade in the bowl, scrape off any excess marinade on each piece of salmon (or else it may burn). Take a baking sheet and line it with aluminum foil, and spray or brush a little high-heat oil on.

Place the salmon skin-side down on the baking sheet, then broil for roughly 10-13 minutes without flipping, or until the outside is charred (internal temp of 130 F if you want to be specific). For a thicker filet, bake at 425 F for 18-20 minutes without flipping. You can finish by charring under the broiler if preferred.

Take the leftover marinade and add it to a small saucepan with a splash of water. Bring it up to a boil and let it simmer for a little bit, or until it starts to thicken and is food-safe. Set aside.

Serve the broiled salmon hot with the sesame seeds, green onions, and reserved marinades topping it. It can go with any starch but something like Japanese ginger rice is recommended! Enjoy.

Notas

A simple Japanese dish of salmon marinated in a sweet and savory miso sauce, then broiled until the outside is crisp. Really easy to make, healthy, and satisfying.