Grilled Miso Salmon

Most people know and love miso soup, but miso can be used for more than just soup. It’s a fermented food high in protein that adds complex sweet and salty layers of flavour that can be ideally used for dressings, dips, sauces and marinades.

As an alternative to using a standard soy sauce base to marinate fish, I have been using white miso paste (Shiro Miso Soybean Paste). It has a slightly sweeter and less salty texture than other miso pastes and combines perfectly without overpowering the delicate fish flavours.



Preparing the dish is extremely simple and I tend to prep the night before. By marinating in the white miso, the salmon absorbs just enough saltiness without becoming too salty. The miso penetrates the fish making it very tender to grill.

Preparation Time: 12-hours (allows overnight marinating)
Cooking Time: 10-minutes
Makes: 2 servings

Ingredients
50gm white miso paste
4 teaspoons mirin
2 teaspoons soy sauce
1 teaspoon dashi powder
1 teaspoon ginger powder
2 teaspoons rice bran oil
2 salmon tails



Method










Any left overs can be stored over night in the fridge in an air-tight container and eaten the following day for lunch. Flake the fish and use in a salad, sandwich or whole-meal wrap.

Substitute the salmon with chicken.

Categories
#fish
#salmon
#miso
#asian
#healthy
#quick
#Low-Fat
#easy
#dinner
#lunch
#Take-to-work

%recipeyum