Miso Salmon More Miso Recipes

EASY MISO SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a shallow baking dish with cooking spray.
• Whisk brown sugar, soy sauce, hot water, and miso together in a large glass or ceramic bowl until thoroughly combined. Add salmon and turn several times to coat. Marinate for 10 minutes, occasionally spooning the mixture over the fish to make sure its covered.
• Transfer salmon to the prepared baking dish and cover with foil. Leave extra marinade in the bowl.
• Bake in the preheated oven for 7 minutes. Uncover, spoon remaining marinade evenly onto the salmon, and bake until fish flakes easily with a fork, about 3 more minutes.

EASY MISO SALMON

Steps:

• Let salmon rest at room temperature for 20 minutes.
• Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).
• Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
• Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

MISO SALMON RECIPE

Steps:

• Mix all the ingredients except the fish in a small bowl,
• Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
• Remove the excess marinade.
• Line the baking pan with nonstick baking paper. Brush a layer of oil on it.
• Place the salmon fillet skin side down with at least one inch of space in between.
• Preheat the oven to at least 230°C/445°F. (better up to 250°C/480°F).
• Broil the salmon for 10 to 12 minutes until the edges of the salmon become slightly charred.
• Add all the ingredients except the fish in a small pan. Heat it over low heat for a minute until the sauce thickens. Remove and let it coll.
• Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
• Remove the excess marinade.
• Heat some oil in a grill pan. Grill the salmon over medium heat.
• Shifting the direction once to create the criss-cross grill marks and flip only once to prevent them from breaking.
• Place the salmon on the serving plate over a bed of rice.
• Sprinkle with some white and black sesame and some scallion to garnish.

MISO SALMON

Steps:

• In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

MISO SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
• In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
• Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

MISO SALMON SOUP

Steps:

• Cut salmon into 1-inch squares. Transfer to a skillet, add 2 cups water, and bring to a boil over medium-high heat. Cook until fish flakes easily with a fork and is light pink, 6 to 8 minutes. Remove salmon pieces from the water and set aside.
• Dissolve miso paste in 4 cups water in a pot. Bring to a boil over high heat. Reduce heat, add tofu and salmon, and simmer for 10 minutes. Garnish with green onion to serve.

BAKED HONEY-MISO SALMON FOR ONE

Steps:

• Pour rice wine and miso into a container and mix together, but don't overmix. Add honey and mix until mostly smooth with a few lumps remaining. Place salmon in the container, cover, and let sit in the refrigerator for 2 hours. Flip and let sit for 2 more hours.
• Preheat the oven to 255 degrees F (124 degrees C).
• Remove salmon from the marinade and shake off excess. Discard the remaining marinade. Place fish on a heavy duty piece of aluminum foil.
• Bake in the preheated oven until fish flakes easily with a fork and is a little charred at the edges, 15 to 20 minutes.

MISO-MARINATED SALMON

Steps:

• First, make the tama-miso sauce. In a small cup, mix the sake with 2 tablespoons water. In a suribachi or other mortar, grind the miso, sugar, and egg yolk to a smooth paste. Add the rice wine and water mixture little by little, grinding all the time. Season to taste with shoyu. Have at hand a bowl half-filled with cold water and ice cubes. Transfer the sauce to the top of a double-boiler, and cook the sauce over simmering water, stirring constantly and thoroughly so you do not scramble the egg, until the sauce becomes thicker, about 6 to 8 minutes. Set the bowl of sauce in the bowl of cold water and ice cubes to cool. Tama-miso may be stored in the refrigerator, covered, for three days. Heat the sauce through before using it.
• Salt the fish on both sides, and rest it on a steel rack set over the pan, for 1 hour in the refrigerator.
• In a medium bowl, soften the miso by stirring in the sake and mirin. Spread one-third of the miso mixture in the bottom of a large pan in which the fish can fit without overlapping. Lay a tightly woven cotton cloth or two layers of cheesecloth over the miso in the pan. Wipe the salted salmon with a paper towel to remove the salt and the liquid exuded from the fish. Place all the salmon pieces on the cloth in the pan, and cover them with another tightly woven cotton cloth or two layers of cheese cloth. Spread the remaining miso mixture over the cloth, covering the surface completely. Wrap the entire pan with plastic wrap, and refrigerate it for 5 hours.
• In a small saucepan, combine the dry white wine, komezu, and shallot. Bring the mixture to a boil over medium heat. Reduce the heat to very low, and cook the mixture until it is reduced to 1 tablespoon syrup.
• In a large pot of boiling water, parboil the spinach, excluding the 4 leaves, 1 to 2 minutes. Cool the spinach in ice water, and drain the spinach well. In a food processor, purée the spinach. In a skillet, heat 1 inch oil over medium heat to 320°F. One at a time, add the 4 reserved spinach leaves to the oil, and cook them until they are bright green and translucent, 10 to 15 seconds. Transfer the spinach to paper towels to drain.
• Lift the top cloth (or cloths) from the salmon, and remove the salmon from the marinade. Discard the marinade, or reserve it to use as a fish marinade one more time within 2 weeks, after heating it through and adding more miso and sake, or for making miso soup. If there is any miso residue on the fish, gently wipe it away with a paper towel. At this point you can refrigerate the fish, in a well-sealed plastic bag, for up to 3 days, or freeze it for a longer period.
• Heat a broiler or grill, and the broiler pan or grill rack. With a pastry brush, lightly grease the pan or rack. Transfer the salmon to the pan or rack, and cook the salmon, turning once, until both sides are light golden. A 1-inch-thick salmon steak needs about 8 minutes' total cooking. Marinated fish burns easily, so you may need to cover the fish with aluminum foil as it cooks.
• In a small saucepan, combine 2 Tbsp tama-miso sauce with the reduced vinegar-wine syrup. Place the saucepan over low heat, and cook until the mixture is heated through. Transfer the mixture to a medium bowl, and add the spinach purée. Little by little, whisk in the olive oil. Serve the salmon with the spinach sauce underneath and garnished with the fried spinach leaves.