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Miso Salmon


1 lb.
1-2 cups
1-2 cups
salmon fillets
white miso
mirin (rice wine)
sugar (to taste, but not too much or it will burn)

:: 1 :: Marinate salmon in miso combined with mirin and sugar for at least four hours in the fridge, up to overnight. If you are hard-pressed for time, marinate for 2 hours at room temperature.

:: 2 :: Let fillets reach room temperature before cooking. Remove from marinade and pan-fry 4-6 minutes per side (depending on thickness). Supplement with marinade as necessary to coat the fish, but do not add all of it as that would be too salty. The frying should leave the fish slightly blackened but not burnt. If you prefer, you can also wrap the fillets in aluminum foil and bake as you would normally bake fish.