Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 4 pieces of kombu (dried seaweed)
- 1/4 cup white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 1 tbsp vegetable oil
- 1 green onion, thinly sliced (optional)
Special equipment needed:
- Baking sheet
- Parchment paper
- Brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Rinse the kombu under running water and pat dry with a paper towel.
3. Place a piece of kombu on a sheet of parchment paper and put a salmon fillet on top of it. Repeat with the remaining kombu and salmon fillets.
4. In a small bowl, whisk together the miso paste, mirin, sake, brown sugar, soy sauce, grated ginger, and minced garlic until smooth.
5. Brush the miso glaze over the salmon fillets, making sure to cover them evenly.
6. Fold the kombu over the salmon fillets, wrapping them tightly.
7. Brush the vegetable oil over the parchment paper to prevent sticking.
8. Place the salmon fillets on the parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and the kombu is crispy.
9. Remove the salmon from the oven and let it rest for a few minutes.
10. Carefully unwrap the kombu from the salmon fillets and discard it.
11. Transfer the salmon fillets to a serving platter and garnish with thinly sliced green onions, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat per serving: 12g
Protein per serving: 32g
Carbohydrates per serving: 11g
Fiber per serving: 1g
Sugar per serving: 8g
Sodium per serving: 680mg
Substitutions for ingredients:
- Salmon fillets can be substituted with any other type of fish fillets.
- Kombu can be substituted with nori or any other type of dried seaweed.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with any other type of oil.
Variations:
- Add sliced shiitake mushrooms to the miso glaze for extra flavor.
- Use a different type of glaze, such as teriyaki or honey mustard.
- Serve the salmon fillets with a side of steamed rice or roasted vegetables.
Tips and tricks:
- Make sure to wrap the salmon fillets tightly with the kombu to prevent the miso glaze from leaking out.
- If the miso glaze is too thick, add a splash of water to thin it out.
- To make the salmon fillets more flavorful, marinate them in the miso glaze for a few hours before wrapping them with the kombu.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salmon, place it on a baking sheet and bake it in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of steamed rice or quinoa, and garnish with sliced green onions and sesame seeds.
Garnishes:
Thinly sliced green onions and sesame seeds.
Pairings:
Serve the salmon fillets with a side of steamed rice or roasted vegetables.
Suggested side dishes:
Steamed rice, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the miso glaze is too thick, add a splash of water to thin it out.
- If the salmon fillets are not cooked through, bake them for a few more minutes until they are done.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and cooking utensils before and after handling raw fish.
Food history:
Kombu-wrapped salmon is a traditional Japanese dish that dates back to the Edo period (1603-1868). It is believed to have originated in Hokkaido, a northern island of Japan, where salmon is abundant.
Flavor profiles:
The kombu adds a subtle umami flavor to the salmon, while the miso glaze adds a sweet and savory taste with a hint of ginger and garlic.
Serving suggestions:
Serve the salmon fillets with a side of steamed rice or roasted vegetables for a complete meal.
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Region: Japanese