Thursday, July 3, 2014

Miso-Glazed Broiled Salmon

Oh man, broiling fish is so easy and quick that it almost feels like cheating! All you have to do is season or marinate your fish, put it under the broiler for several minutes, turn once and keep broiling for another several minutes, and that's pretty much it. If you're working with filets or whole fish (which your fishmonger scaled and gutted for you), then there isn't a lot of fussy prep work you have to do if your seasoning ingredients aren't too complicated. Really, at a minimum you could just salt (and a bit of oil) your fish and it'd be delicious, like with mackerel, as in Japanese cuisine's saba shioyaki.

If you're barbecuing this Independence Day weekend, miso based marinades are great for the grill, too. Happy 4th!

Miso-Glazed Salmon

1.5 lbs side of salmon, skin on, scales and bones removed
2 TBS mirin
2 TBS soy sauce (use gluten-free or tamari if desired)
2 TBS white miso (see kitchn's breakdown of what to look out for if gluten-sensitive)
1 TBS brown sugar
1 inch of ginger root, peeled and grated (1 TBS or so)

1. Place the filet in a large baking dish or pan (line with foil for easier cleanup afterward) and score the filet with 1/4-inch deep cuts about every 2 inches.
2. Stir marinade ingredients together until miso and sugar have dispersed. Spoon/pour over the salmon, covering completely. If the filet is too long, tuck the tail end back underneath the filet after pouring the marinade over. Let the salmon marinate for 30 minutes.
3. Set oven rack at highest level (about 4 inches from the broiler elements). Broil for about 12 minutes, turning the baking dish halfway through, until marinade has browned and started to char. Inside the thickest parts of the filet should have just turned opaque. If not quite opaque in the center, you can still just let the salmon rest 5-10 minutes to finish cooking through. Alternatively, if you want the salmon to just finish cooking through as it cools, you can pull it out of the oven after a total cooking time of 10-11 minutes instead, and then let it rest to finish cooking.


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