Grilled Miso Salmon Perricone Recipes

JAPANESE MISO SALMON SIDE (BBQ OR BAKE)

Steps:

• Mix together the marinade ingredients in a small bowl until smooth.
• Place the salmon skin side up on a work surface and slather with just under half the marinade.
• Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
• Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
• Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature
• Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
• Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
• Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
• Garnish with sesame seeds and finely sliced shallots.

MISO-GINGER MARINATED GRILLED SALMON

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

GRILLED MISO SALMON (PERRICONE)

Steps:

• Combine marinade ingredients in small bowl.
• Pour over fish in shallow dish.
• Cover, regrigerate, and marinate for 2 to 4 hours.
• Grill, Bake or broil.
• Garnish with cilantro and sesame.

GRILLED MISO SALMON

Steps:

• Mix Miso, Mirin, Sake, sugar, and soy sauce in a bowl. Marinade salmon fillets in Miso mixture for at least 3 hours, or overnight.
• Preheat oven at 425F. Wipe marinade liquid well from salmon fillets and place them on oiled aluminum foil spread over a sheet pan.
• Bake for 10-12 minutes, until cooked through.

GRILLED MISO SALMON WITH RICE NOODLES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.