ginger miso salmon
adapted from bobby flay's recipe
1/4 cup white miso paste
1/4 cup mirin
2 tablespoons of rice vinegar (i used sushi rice vinegar since it has a little sweetness already added to it)
2 tablespoons of low sodium soy sauce
2 tablespoons of fresh ginger, grated
2 tablespoons of sesame oil
2-4 filets of salmon with skin on one side
salt and pepper
mise en placewhisk the first 6 ingredients in a large glass container. place the salmon filets in the container, making sure the salmon is well coated with the marinade. cover and place it in the fridge for at least 30 mins, overnight would be best.
when youre ready to cook, place a grill pan on the stove on high. if you dont have a grill pan, a regular pan will work, but you dont get the pretty grill marks. coat the pan with a little olive oil. remove the salmon from the marinade (discard the remaining marinade). place the salmon, skin side up, 2-3 mins, just enough to so there is a light golden crust. turn the salmon over and sear the skin side, 2-3 mins. reduce the heat to medium-low and place a cover over the pan to lock in the moisture, about 3 to 4 minutes (timing will vary depending on the thickness of your filets). i like my salmon cooked medium and slightly rare on the inside. season with salt and pepper serve with a slice of lemon.