I know misoyaki butterfish aka black cod has been popular recently, but at $16 a pound that's waaaay too rich for my blood. Since lil' sis and I are huge fans of salmon, and since the salmon was on sale, I figured misoyaki salmon would be mighty tasty.
The key is to let the fish marinate for a day or so in a zipped plastic bag to absorb all the flavors. As I do a lot more Chinese cooking than Japanese cooking, I've substituted xiao hsing rice wine for mirin. And I don't have sake on hand either. I also find miso paste to be quite strong and salty so I don't use a whole lot. And ha! is this really misoyaki anything then, you're wondering? Well, I am using miso. :P As with all recipes, I adjust depending on what I've got in my cupboards and for my tastebuds, so you should make adjustments for yours. :P
Misoyaki Salmon
Adapted from Kirk of Mmm-yoso's recipe for misoyaki black cod.
It's well worth checking out as Kirk has a great discussion of various types of miso paste and sake in his recipe.
For a 1-lb salmon filet, you'll need:
1/4 cup water
2 tblsp xiao hsing rice wine, or mirin if you have it
2 tblsp miso paste
1 tblsp sugar
1 tblsp soy sauce
Dump all ingredients into a bowl and stir until the miso paste is no longer clumpy. Place salmon in a Ziploc bag and pour in mixture. Seal tightly and refrigerate for several hours or overnight, flipping over the bag halfway through.
When you're ready to cook, turn oven to 450 degrees and bake salmon on center rack for 5 to 8 minutes. Cooking time depends on size of filet and oven so I can't give an exact time frame for you. Just check after five minutes and if the fish is mostly raw, estimate more time. Don't cook until completely done, but when the center is still a bit translucent. Then turn the oven to broil for 2 to 3 minutes until the top is golden.
You can't tell by the picture but this filet was huge, roughly 6-inches all around. I left it on the kitchen counter and when I got home, lil' sis had already eaten half of it.
Enjoy!
Hey WC - Thanks for the link...I'm flattered. Looks mighty fine...the thing about salmon versus black cod, is that it is really good to marinate black cod for several days before use....do that with salmon, and it becomes pseudo gralax, hey, wait a minute.....miso gravlax....hmmmm
ReplyDeleteNice job adapting the recipe to your taste!
I love salmon. Looks really tasty!
ReplyDeletethis looks yummy, yeah the only thing i've done w/ salmon is put teriyaki sauce on it! i'll give this a try :D
ReplyDeleteMmm yum! I had no idea black cod was so expensive! I get it from my bf's mom so I was totally clueless about the price. Eep!
ReplyDeleteSo lovely! i am still trying to convert myself to love salmon more. Must try this!
ReplyDeleteblack cod is so expensive! but salmon is pretty good as well.. Maybe I can try this with barramundi fish! the marinate looks delicious!
ReplyDeleteI use this marinade often, and love it on most fish. Yummy!
ReplyDeleteLooks good. It sounds pretty easy and tasty.
ReplyDeleteKirk,
ReplyDeleteHehe, I actually left the salmon in the marinade for three days b/c I forgot about it, and it tasted fine. Not quite enough salt to turn it into gravlax.
Retno,
Thanks.
BC,
I just do lemon pepper. :P
Amy,
Does that make you appreciate the black cod more? :)
Anh,
Oh, I've always loved salmon.
Daphne,
I've never had barramundi before!
EMWK,
This was the first time I tried this marinade. Not bad.
Kevin,
It was simple and quick.
Wow this is my husband's favorite when we used to live in japan but the one he really like is the one with grilled eel...nice food blog!!
ReplyDeleteThis is one of my favorite way of eating salmon ... in the summer. Cod is too rich for my blood. I don't make fish (as much) in the winter ... stinking up the house ... with windows closed!!!
ReplyDeleteI was going to say, my salmon never came out in such a rich color ... maybe bcos of the long marinate (?)
Hmm... I thought about making misoyaki salmon before, but salmon has such a strong presence of its own that I was worried about confusion of flavors. If you say it's good, I might try it.
ReplyDeleteWith the fires and everything, I'm sure you have other things on your mind, but, when you get a chance, please let us know that you and your family are okay, WC. I hope everyone else is okay too.
ReplyDeleteDhanggit,
ReplyDeleteI like unagi too. Yum!
Tricia,
I think the miso paste under the broiler turns the salmon that color?
CP,
I think as long as you don't put too much so that the miso overwhelms the salmon, you'll be OK.
Anon,
Thanks for checking in on me. Lil' sis's school got cancelled for the rest of the week and she decided to go home since it was voluntary evacuation. I'm fine, I'm far from any fires. Although there ashes on my car the sky is hazy. I'm so touched that you were so concerned! I'm t
i happen to know that salmon is lil' sis's favorite fish so you can't really blame her.
ReplyDeleteps. salmon is my favorite fish too!
Tania,
ReplyDeleteI remember! You cooked salmon for lil' sis but not for me. :(
So it only took me 4 months to make this recipe and it is scrumptiously good and delicious...definitely a keeper - all ur recipies are
ReplyDeleteBlondee47,
ReplyDeleteI don't mind how long it takes before you try a recipe, I always love getting your feedback and compliments afterward. :)