Ingredients
4 salmon fillets, 500 g – skin on
2 tbsp red miso paste
1 tbsp mirin
1 tbsp cooking sake
1 tbsp soy sauce
1 tbsp sugar
1 tbsp vegetable oil
Method
- In a small bowl, add the red miso paste, mirin, cooking sake, soy sauce and sugar. Mix until combined.
- In a large bowl, place in the salmon fillets and the miso marinade. Coat well, cover then pop in the fridge for at least 15 minutes.
- To cook, heat a medium non-stick frying pan over medium heat. Pour in your vegetable oil, then coat the pan using a brush or paper towel. Carefully pick up each salmon fillet, and place them skin side down on the pan. Note: The miso marinade is full of sugar and will char, making it look burnt in areas. This is perfectly normal and adds to the flavour. By cooking on medium heat, it allows the fish to cook through without actually burning the outside.
- Leave the salmon on the skin side for 2-3 minutes, before laying them on the side to cook for another 2-3 minutes. Repeat this, cooking the top and other side of the salmon for the same amount of time, then remove from the pan.
- Serve with freshly cooked rice and optional garnishes such as toasted sesame seeds and spring onion slices.
Recipes courtesy of Wandercooks.
For more great recipes, go to wandercooks.com
