Miso-Marinated Salmon
EASY 45 MINUTES
• 2x 8 oz salmon filets, skin removed
• 1 tsp grated ginger
• 3 cloves garlic (chopped)
• Small amount of cilantro
• ¼ cup low-sodium soy sauce
• ¼ cup honey
• 1 tbsp cooking wine (or sake)
• 1 tsp miso paste
• 2 tbsp cooking oil
1 Marinate salmon — in a small bowl, whisk together soy sauce, honey, garlic, cooking wine (or sake), miso paste and ginger until well mixed.
2 Put salmon in a freezer bag or a casserole dish, pour the marinade to cover salmon. Refrigerate for at least 30 minutes or overnight.
3 Preheat the oven to 400F, prepare a baking sheet with aluminum foil.
4 Heat frying pan to medium-high heat, add cooking oil. Sear the top of salmon for about 30 seconds until a golden crust forms and the salmon easily releases from the pan. Flip salmon filets and fry for 1 minute.
5 Transfer salmon filets to the baking sheet. Bake for 15-20 minutes. Make sure to reserve the leftover marinade.
6 Pour remaining reserved marinade into a small saucepan over medium heat and simmer for about 5 minutes until reduced.
7 Drizzle salmon with sauce. Garnish with cilantro. Dish up. Serve hot.