Miso Salmon

• Seafood

  • 14 oz Salmon, skin on

• Produce

  • 1 Scallion

• Condiments

  • 1 Marinade
  • 1 tbsp Mirin
  • 1 tbsp Soy sauce
  • 2 tbsp White miso

• Baking & Spices

  • 1/2 tsp Sesame seeds, Black and White
  • 1 Topping

• Oils & Vinegars

  • 1/4 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Sake

Found on justonecookbook.com

Description

Directions

• Gather all the ingredients.
• Mix all the ingredients for the marinade in a large bowl.
• Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30 minutes to 1 hour. I don’t recommend longer than that as miso is quite salty.
• Set the oven broiler to high and preheat for 3 minutes. Place the salmon fillets on the baking sheet lined with parchment paper. Remove excess marinade from the salmon as miso gets burnt easily while cooking. Broil salmon for 10-12 minutes, depending on the thickness, until salmon is cooked through.
• Top broiled salmon with sesame seeds and thinly sliced scallion. I served the salmon on top of the Ginger Rice.