Roasted salmon with miso
This is probably the easiest and most delicious Japanese salmon recipe you will ever come across. It is versatile and would work very well with any oily fish, such as mackerel or black cod. The primary ingredients used to make the miso are soy beans, salt and a fermented culture known as “koji” that is grown on rice, barley or soybeans over a period of six months or longer and which gives a rich, savoury flavour. After a day or two in the fridge, the miso coating will caramelise and turn brown, but don’t panic as all this does is cure the fish. All you have to do is cut the salmon into bite sized pieces and serve with rice and seasonal green.
- 2 Salmon Fillets
- 50g Yutaka Miso Paste
- 13g Sugar
- 1 Teaspoon Yutaka Mirin
- 1 Teaspoon Yutaka Cooking Sake1. Make the miso marinade by mixing miso, sugar, mirin and sake.
1. Make the miso marinade by mixing miso, sugar, mirin and sake.
2. Wash the salmon in water and dry with kitchen towel.
Slather the salmon with the miso marinade and place in a freezer bag then leave in the fridge overnight. Remember to remove the air from the bag. (You may leave the marinade for 2-3 days in the fridge if you prefer a stronger taste)
3. Preheat the oven to 220 degrees. Remove the miso from the salmon with kitchen towel, then cook in the oven for 12 – 15 minutes with the skin side up, adjusting the time based on the size of the fillet. The skin should be crispy and brown.
Prepared by Akemi Yokoyama