MISOYAKI-GLAZED SALMON
Misoyaki, litterally "charred miso" is a typical Hawaiian preparation for butterfish. The glaze works well with any richly flavored fish, in fact, the higher in fat the fish, the better. Halibut and black cod can also be substituted for the salmon in this recipe. Miso, fermented soybean paste, is an important foundation of Japanese cuisine, and it comes in several different colors depending on the type of bean and length of the fermentation period. White miso is milder in flavor and less salty than other types and works best in this recipe. The salmon turns out very tender, delicious and full of flavor. Serve with jasmine rice and sauteed japenese vegetables.
Provided by MarieRynr
Time P1DT7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
- Set aside to cool.
- Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
- Cover the dish with plastic wrap and refrigerate for at least 24 hours.
- Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
- Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
- Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
- turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
- Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
- Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
- Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
- Top the salmon fillets with the pan juice.
- Garnish with the sliced scallions.
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Stovabs Sports
[email protected]Overall, I thought this recipe was pretty good. The salmon was cooked well and the glaze was tasty, but I think it could have used a bit more flavor.
Arkan Khan
[email protected]This recipe was a bit too complicated for me and the salmon didn't turn out as good as I had hoped.
Moustafa Tamer
[email protected]This is my go-to recipe for salmon. It's easy to make and always turns out delicious.
Aiman Umar
[email protected]This recipe is amazing! The salmon is so tender and flavorful and the glaze is to die for. I will definitely be making this again.
Aubrey Daniel
[email protected]I've tried this recipe a few times and I've always had trouble getting the glaze to stick to the salmon. Any tips?
Min Ayer
[email protected]I wasn't a big fan of this recipe. The salmon was a bit dry and the glaze was too salty.
Herman HAnd
[email protected]This recipe was easy to follow and the salmon turned out great. The glaze was a bit too sweet for my taste, but overall it was a good recipe.
Todd Flory
[email protected]I've made this recipe a few times and it's always delicious. The glaze is especially good. I like to serve it with roasted vegetables.
Andrae Graver
[email protected]This is one of my favorite recipes to make for company. It's always a hit and everyone loves it.
Abu Kimbugwe
[email protected]I love this recipe! The salmon always comes out moist and flavorful. The glaze is sweet and savory, and it's perfect with rice and vegetables.
Lofer Boy
[email protected]This was the first time I've ever made Misoyaki-glazed salmon and it turned out amazing! The glaze was so flavorful and the salmon was cooked perfectly. I will definitely be making this again.