What started out as an experiment turned into one of the tastiest dishes we have created, grilled salmon with a miso marinade.
I often cook without a clear recipe in my head, throwing a little bit of this and that in to create the ideal flavor, always keeping a few basics in mind. Essentially, to create a complete and balanced dish you need a few components, including brightness, richness, heat/spice and of course, great basic ingredients, like high quality fish, produce, protein, olive oil, etc. It is a lot like making wine as you always need to balance fruit with acidity.
Feel free to doctor this to include your favorite Asian inspired ingredients, with the idea to keep the salt/seasoning balanced with sweetness and a little acidity. And, to ensure the flavors fully meld, make the marinade a day in advance. Also great on chicken, tofu, meaty white fish like black cod or sea bass, even ribs or flat iron steak.
Grilled Miso Salmon
3 tablespoons honey
2 1/2 tablespoons red miso paste
Juice and zest of 1 lemon and 1 lime
1/2 cup white wine
2 cloves garlic, minced
1 1/2 tablespoons Sambal Oelek or any red chili paste (or to your taste)
1 – 2 inch piece fresh ginger, peeled and grated
1 teaspoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons chopped cilantro
2 green onions, chopped
1 teaspoon black pepper
6 – 4 ounce salmon filets
Add everything except the salmon to a mason jar and whisk together until well incorporated. Cover and place in the refrigerator over night, or as long as possible. 2 – 3 hours before you are ready to cook the salmon, add the fish to a baking dish and pour the marinade over it.
Cover and refrigerate for 2-3 hours. When ready to cook, heat the grill to medium, spray the grill with a bit of cooking spray to help the fish skin not stick. Place the fish, skin side down, on the grill and grill for 6-8 minutes, max (we like a nice medium-rare/medium fish). Remove and place on a baking sheet and cover. Right before you serve turn your oven on broil and broil the fish for 2 minutes, max, just to help the top caramelize a touch. Serve over cilantro or saffron rice.
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