The miso-marinade-for-steak recipe
makes enough that I feel bad about throwing out such a nice sauce without one more go. I have re-used it as a marinade for lamb chops, pork, and in this case: salmon.
I had two small pieces of salmon in the freezer. The nice looking piece was purchased during an over-exuberant shopping excursion: the fish behind the counter looked so nice that we bought more than we could eat. The other fish was purchased from my usual (cheaper) store, part of a bag of frozen salmon fillets.When I thawed them, they released a lot of liquid. Still, I lightly salted them in the Japanese way, for about 15 minutes to firm up the flesh, then rinsed and dried them.
1. Spread ½ the marinade in a glass pan & cover with a damp cloth. 2. Arrange the fish in the pan & cover with the cloth. 3. Spread the remaining miso on top. 4. Cover tightly with plastic; refrigerate for several hours.
5. Remove the fish from the marinade. Gently wipe away miso residue from the fish with a paper towel.
yes, that’s steak, but it shows the wrapping technique too.
Note: The remaining miso could
be used to make miso soup.
I simply pan fried the salmon, but the fillets could be broiled or grilled. Be careful: miso burns easily.
Ms. Shimbo has two recipes for miso marinated salmon in her book, The Japanese Kitchen. This recipe
has a lovely sauce served with the salmon.
To accompany the salmon, I blanched some green beans, then steamed them until tender. I love how that technique keeps the green! I bruised some chopped dill to flavor them, and compliment the fish.