ginger miso salmon

today was pantry day. i wasnt sure what i was in the mood for so i let the pantry gods decide my fate. i had some fresh ginger and the miso in the back of the fridge gave me the sad eyes. he thought i was neglecting him (not sure why my imagination thinks miso is a man. but i'll roll with it). sooooo here is a recipe for ginger miso salmon. i usually like my fish with just lemon, salt and pepper but this time, i gave it a marinade. switch it up a bit, gave it an ethnic identity ;)

ginger miso salmon
adapted from bobby flay's recipe
2-4 servings
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 place

whisk 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.

bon appétit~!