Best 2 Miso Ginger Marinated Grilled Salmon Recipes
Indulge in a symphony of flavors with our delectable miso-ginger marinated grilled salmon, a culinary masterpiece that harmoniously blends the umami richness of miso paste, the zesty tang of ginger, and the natural sweetness of honey. This tantalizing dish is a perfect fusion of Asian and Western influences, offering a unique taste experience that will delight your palate.
Accompanying this main course are three equally enticing recipes: a refreshing Asian slaw that adds a delightful crunch and acidity, a creamy avocado sauce that provides a luscious contrast to the grilled salmon, and a zesty lemon-herb butter that infuses each bite with a burst of citrusy freshness. Together, these recipes create a well-rounded and satisfying meal that is sure to impress any food enthusiast.
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
MISO-GLAZED FISH
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
Tips:
- Choose the freshest salmon possible. Look for fish that is firm and has a bright, vibrant color. Avoid salmon that is dull or has any off-odors.
- Make sure the salmon is properly marinated. The marinade helps to infuse the fish with flavor and moisture, so it's important to let it sit for at least 30 minutes, or up to overnight.
- Cook the salmon over medium heat. This will help to prevent the fish from overcooking and drying out.
- Don't overcrowd the grill. If you're grilling multiple pieces of salmon, make sure to leave enough space between them so that they can cook evenly.
- Cook the salmon until it is cooked through. The best way to tell if the salmon is done is to insert a meat thermometer into the thickest part of the fish. The fish is cooked through when it reaches an internal temperature of 145 degrees Fahrenheit.
Conclusion:
Miso-ginger marinated grilled salmon is a delicious and healthy meal that is perfect for any occasion. The marinade infuses the fish with a savory, slightly sweet flavor, and the grilling process creates a crispy outer layer and a tender, flaky interior. Serve the salmon with your favorite sides, such as rice, vegetables, or salad.
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