Salmon Misoyaki
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 697
- Total Fat
- 37
- Saturated Fat
- 8
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 51
- Cholesterol
- 125
- Sodium
- 1420
- Total: 35 min
- Active: 30 min
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.