This omega-3 rich salmon entree is not only tasty, but takes only minutes to prepare a sure-fire hit for guests! Leaving the skin on the salmon and coating the fillet side with miso helps to prevent moisture loss under high heat of the broiler. The sugar helps to caramelize the miso crust, thus creating an aesthetically pleasing look.
Ingredients:
1 1/2 pounds wild salmon fillet, cut into six 4-ounce portions, keep skin on
1/4 cup white miso
1 tbsp + 2 tsp mirin
(Japanese sweet cooking wine)
1 generous tsp brown sugar
1 tbsp freshly grated ginger
2 scallions, thinly sliced, both white and green portions
Directions:
Set oven to broil. After rinsing, pat-dry salmon fillets and place skin-side up on foil-lined baking sheet or glass baking dish. Mix miso, mirin, brown sugar and ginger in a small bowl to make a thick but spreadable paste — you can add the extra mirin to thin to desired consistency. Place salmon under broiler for about four to five minutes; you should see sides of salmon turning opaque about 2/3 up.
Remove sheet of salmon from oven and flip each fillet over carefully with spatula. Spread about 1 tbsp of miso mixture evenly over each fillet. Return to broiler for another three minutes until fish is done but still moist inside. Miso mixture should be bubbling and peaks should start turning an enticing dark brown.
Remove from oven and garnish top with sliced scallions.
Serve immediately with rice, Japanese noodles or stir-fried vegetable medley.
Japanese recipes recommended by Dr. Wendy Kohatsu