Miso Glazed Salmon 味噌烤鮭鱼

Miso is widely used in Japanese cooking. The common Japanese dish that uses miso paste is miso soup. The traditonal Chinese analogue of miso is known as doujiang (豆酱). Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years.

Miso is a paste made from fermented soybean. There are various type of miso, for example shiromiso or white miso, akamiso or red miso and awasemiso or blended miso. The texture can range from smooth to chunky and the flavour ranges from mildly salty and sweet to strong and very salty. Miso is high in protein and rich in vitamins and minerals.

Usually I will bake salmon with teriyaki sauce for my boys but today I am going to make Miso Glazed Salmon instead. There are 3 ingredients needed for this recipe, namely miso paste, mirin (Japanese sweet seasoning wine) and rice vinegar.

Ingredients:

• 2 Pieces of salmon steaks (about 400g)
• 3 Tbsp Miso paste (I'm using red miso)
• 2 Tbsp Mirin
• 1/2 tsp Rice vinegar

Note: If you do not have mirin at home, it may be substituted with sake, white wine or dry sherry, mixed with some sugar.

Method:

• Preheat oven to broil.

• Clean the salmon and pat dry with paper towels.

• Mix the miso paste, mirin and vinegar.

• Spread the miso glaze on both sides of the steaks (I like to have a thick glaze on my salmon but you may just thinly cover the fish with the glaze)

Note: You may marinade the steak for 30 minutes or over night in the fridge.

• Place salmon steaks on a aluminium foil lined broiling pan. Lightly brush the foil with some vegetable oil.

• Broil for 3-4 minutes on each sides, or depending on how thick the steaks and how hot your broiler is. Keep an eye on the salmon as the marinade contains sugar that can easily cause the glaze to burn. 

Serve with rice and stir fried vegetable.

HAPPY BAKING AND COOKING!