I got this from Food & Wine, cooked on the SnS Kettle. And took no pictures. However, it is pretty darn good, nice Japanese flair to the salmon. Served it with an Asian style cucumber salad and rice.
You can do this on the grill, on a grill pan, in a frying pan .... however you like to cook salmon
Makes or Serves
I cooked 4 salmon filets, each 6-7 ounces. No need to have 8 portions like the recipe on their website says unless you just want to. The amount of marinade/glaze is going to work just fine for anywhere from 4 to 8 filets.
Takes (how long)
Prep marinade and salmon: 10 minutes
Cook time: 20 minutes
Serve with
Rice and a cucumber salad :-)
Ingredients
1/4 cup white miso paste (white is probably best choice for a nice, mild marinade/glaze)
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
4-8 salmon filets, approximately 6 oz each
1 tablespoon sesame seeds
2 large scallions, thinly sliced
Method
In a small bowl, whisk the miso paste with the canola and sesame oils, honey, vinegar, and soy sauce. In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely. Cover with plastic wrap and refrigerate for at least 15 minutes or for up to 1 hour.
Set up grill, grill pan, or frying pan as you normally would to cook salmon.
Lightly oil grill grates or pan with a neutral, high heat oil (canola is what I use).
Lift the salmon fillets from the glaze and sprinkle both sides with the sesame seeds.
Cook through (135F is medium for salmon) and then ensure the outside is lightly charred.
Transfer the salmon to a platter, sprinkle with the scallions, and serve.
Bonus Recipe: Asian Cucumber Salad
I got this recipe from a friend in Maryland and enjoyed it. It's been added to Paprika. I do this so that I am combining the dressing and cucumbers just as the salmon goes on the platter, giving the salmon a 2 minute rest.
Ingredients
1 English Cucumber
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp soy sauce
1/2 tbsp sugar
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic minced
Method
Rinse and slice one end of the cucumber at an angle. Don't peel
Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
Add to a bowl/container and sprinkle 1/2 tsp of salt.
Mix that well and refrigerate for at least 20 minutes to draw out the water.
Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
Whisk sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic in separate, small bowl, until well combined
Stir into cucumber until well combined and serve immediately.
You can do this on the grill, on a grill pan, in a frying pan .... however you like to cook salmon
Makes or Serves
I cooked 4 salmon filets, each 6-7 ounces. No need to have 8 portions like the recipe on their website says unless you just want to. The amount of marinade/glaze is going to work just fine for anywhere from 4 to 8 filets.
Takes (how long)
Prep marinade and salmon: 10 minutes
Cook time: 20 minutes
Serve with
Rice and a cucumber salad :-)
Ingredients
1/4 cup white miso paste (white is probably best choice for a nice, mild marinade/glaze)
1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon soy sauce
4-8 salmon filets, approximately 6 oz each
1 tablespoon sesame seeds
2 large scallions, thinly sliced
Method
In a small bowl, whisk the miso paste with the canola and sesame oils, honey, vinegar, and soy sauce. In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely. Cover with plastic wrap and refrigerate for at least 15 minutes or for up to 1 hour.
Set up grill, grill pan, or frying pan as you normally would to cook salmon.
Lightly oil grill grates or pan with a neutral, high heat oil (canola is what I use).
Lift the salmon fillets from the glaze and sprinkle both sides with the sesame seeds.
Cook through (135F is medium for salmon) and then ensure the outside is lightly charred.
Transfer the salmon to a platter, sprinkle with the scallions, and serve.
Bonus Recipe: Asian Cucumber Salad
I got this recipe from a friend in Maryland and enjoyed it. It's been added to Paprika. I do this so that I am combining the dressing and cucumbers just as the salmon goes on the platter, giving the salmon a 2 minute rest.
Ingredients
1 English Cucumber
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp soy sauce
1/2 tbsp sugar
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic minced
Method
Rinse and slice one end of the cucumber at an angle. Don't peel
Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
Add to a bowl/container and sprinkle 1/2 tsp of salt.
Mix that well and refrigerate for at least 20 minutes to draw out the water.
Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
Whisk sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic in separate, small bowl, until well combined
Stir into cucumber until well combined and serve immediately.
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