Name: Salmon Misoyaki
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 2 pounds salmon fillet; Kosher or sea salt and white or black pepper; 1/2 cup sake; 1/4 cup mirin; 1/4 cup granulated sugar, or to taste; 1/2 cup white or yellow miso; 2 tablespoons grated fresh ginger; Nonstick cooking spray; Sliced scallions, for serving; Sesame seeds, for serving

Directions

Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.

Salmon Misoyaki

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