Seared Salmon with White Wine, Miso, and Soy Sauce Glaze
For 2 small fillets, you'll need:
1/4 cup white wine (I used moscato.)
2 tblsp soy sauce
1 tblsp miso paste
1 tsp sugar
Combine 1/4 cup white wine, 2 tblsp soy sauce, 1 tblsp miso paste, and 1 tsp sugar. If the mixture seems too thick, dilute with a tiny bit of water. Rub the paste on all sides of the salmon.
In pan on medium-high heat, drizzle a bit of olive oil. Pan-fry the salmon until the outside is seared and the inside is fully cooked. This may take anywhere from 8 to 12 minutes depending on the size of the fish fillet.
Serve with rice or green tea soba (Japanese buckwheat noodles) with almond butter. If you wish, deglaze the pan with a bit of white wine. Extra marinade may be drizzled over the fish, if you wish. Ha! I rhymed.
1 year ago today, how to make a Scrambled Egg Omelet in a Wok.
2 years ago today, Yum Cha Cafe - San Gabriel is still my favorite place for freshly steamed shrimp cheong fun (Chinese rice noodle rolls).