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Grilled Miso Yuzu Marinated Salmon Fillet

by GMV - Got My Vote!' (follow)
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When salmon is marinated in a mixture of savoury miso, tangy lemon yuzu and white wine, the salmon will mature with a delicious potent unique flavor.

Miso is becoming increasingly popular and is readily available at major supermarkets. As an innovative cook , I like to think and use miso paste beyond the typical soup.

Preparation Time: 8 hours
Cooking Time: 10 minutes
Makes: 3 servings

450g fresh salmon fillet
3 tablespoon red miso
2 tablespoon yuzu syrup
2 teaspoon white wine
100g nori flakes
1 tomato
1/2 French onion
20ml aged balsamic vinegar
20g capers
Sea salt and black pepper

Slice the salmon fillet into 3 equal pieces.
Mix red savory miso with lemon yuzu syrup to form it into a smooth paste.
Add a dash of white wine.
(It is better to use authentic sake, but any white wine will do).

Generously lather the salmon fillets in the miso-yuzu marinade.
Refrigerate for at least 8 hours. (Best result is 48 hours)

Gently wipe off the excess miso from the salmon fillets before placing in the grill.
Note: Do not rinse under the water, just lightly blot pat dry with paper towels.
Grill for 5-8 minutes on 150C. Keep a close eye on the fish.
Note: Because the lemon-yuzu syrup contains high sugar content and will cause the salmon fillets to burn more easily.

In the meantime, dice the tomato and the onion. Mix well with balsamic vinegar.

Remove the salmon fillets from the grill.

Garnish with nori flakes and fried capers on top and serve with a lemon wedge & tomato salsa by the side.
Sere immediately and enjoy!

The miso-yuzu cured the salmon into an incredible dinner party dish.

My guests are wowed by the magic of this miso-yaki salmon.

I like this Recipe - 4
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