MISO-MARINATED SALMON
INGREDIENTS
2 8oz Salmon Filets
1/4 Cup Miso Paste (I prefer to use white miso, but any type would work)
3 Tbsp Japanese Soy Sauce
1/4 Cup Maple Syrup (or Honey)
2 Tbsp Neutral Oil
1 tsp Toasted Sesame Oil
STEPS
Whisk together all marinade ingredients in a small bowl.
Place salmon filets into a container and pour the marinade over top. Be sure to coat the salmon thoroughly.
Cover the container with a lid or plastic wrap and place in the refrigerator for at least 30 minutes, or up to 48 hours. If you will be cooking the salmon in less than 30 minutes, leave it at room temperature until you cook it.
20 minutes before cooking, preheat your oven to 350F (177C).
Place the salmon, skin-side down, on a lightly oiled baking tray, and place the tray onto your top oven rack. Immediately turn on your oven’s broiler to high, and allow the salmon to cook for 3-5 minutes until it reaches an internal temperature of 125F (52C) at the thickest point.
NOTE: If the surface of the salmon is browning too quickly, move the baking tray down to a lower rack and set your oven to 350F (177C) until the salmon is finished cooking through.
Optionally, while the salmon is cooking, you can reduce the remaining marinade to create a sauce. Simply pour the remaining marinade into a small saucepan, and bring it to a boil over medium-high heat. Reduce it to a simmer until the sauce has thickened to your desired consistency.