I made this Miso Salmon as the centre piece to a Japanese lunch I made for a group of 8 friends. It was a huge hit for something relatively simple. I served it just warm with sushi rice seasoned with Fume Furakaki, (a nori & sesame seasoning you can buy at Woolies these days). We also had little salty edamame beans and pork gyoza (dumplings) to start. Everyone loved it, super filling but also really light. Made sure there was plenty of sake as well!
Salmon nutritional value
Great source of protein and inflammation reducing Omega 3 fatty acids…omega-3s are associated with a reduced risk of certain diseases such as cardiovascular disease, Alzheimer’s disease, and other conditions.
Ingredients
- 1kg side of salmon, skin on (or 6 fillets)
- Oil, for barbecue
Marinade
- 5 tbsp miso paste (Note 2)
- 2 tbsp raw sugar
- 2 tbsp sake (Japanese rice wine)
- 2 tbsp mirin (Japanese sweet rice wine)
Garnishes
- Sesame seeds
- Shallots, finely sliced
Instructions
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Mix together the marinade ingredients in a small bowl until smooth.
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Place the salmon skin side up on a work surface and slather with just under half the marinade.
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Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
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Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
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Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature <- KEY for perfectly cooked salmon.
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Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes – another tip for cooking salmon perfectly.
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Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 – 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
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Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
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Garnish with sesame seeds and finely sliced shallots.* To make this in the oven, preheat the oven to 180C/350F and place it in the oven skin side down. Bake for around 15 minutes – no flipping. Pull the flesh in the middle apart to take a peek – remember, it will keep cooking! To get a nice finish on the surface, grill it for a minute or two.
