Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup white miso paste
- 1/4 cup mirin
- 1/4 cup sake
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 green onion, thinly sliced
- 1 tbsp toasted sesame seeds
Special equipment needed:
- Large resealable plastic bag
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. In a large resealable plastic bag, combine miso paste, mirin, sake, soy sauce, brown sugar, grated ginger, minced garlic, and sesame oil. Mix well.
2. Add salmon fillets to the bag and seal tightly. Massage the bag to coat the salmon with the marinade. Refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the oven to 425°F (218°C). Line a baking sheet with aluminum foil.
4. Remove the salmon fillets from the marinade and discard the marinade. Pat the salmon dry with paper towels.
5. Heat vegetable oil in a large skillet over medium-high heat. Add salmon fillets, skin side down, and cook for 2-3 minutes until the skin is crispy. Flip the salmon fillets and cook for another 2-3 minutes.
6. Transfer the salmon fillets to the prepared baking sheet, skin side down. Bake for 8-10 minutes until the salmon is cooked through.
7. Garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 15 minutes
Temperature:
Preheat oven to 425°F (218°C)
Serving size:
4 servings
Nutritional information:
Calories: 330
Fat: 19g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 680mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 4g
Protein: 29g
Substitutions for ingredients:
- White miso paste can be substituted with yellow miso paste or red miso paste.
- Mirin can be substituted with rice vinegar or dry sherry.
- Sake can be substituted with dry white wine or chicken broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil or canola oil.
Variations:
- Add sliced mushrooms to the marinade for extra flavor.
- Use salmon steaks instead of fillets.
- Grill the salmon instead of baking it.
Tips and tricks:
- Make sure to pat the salmon dry before cooking to ensure a crispy skin.
- Do not overcook the salmon to prevent it from becoming dry.
- Use a non-stick skillet to prevent the salmon from sticking to the pan.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover salmon in the microwave or oven until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of steamed rice or quinoa. Garnish with sliced green onions and toasted sesame seeds.
Garnishes:
Sliced green onions and toasted sesame seeds.
Pairings:
Serve with steamed vegetables, such as broccoli or bok choy.
Suggested side dishes:
Steamed rice, quinoa, or roasted potatoes.
Troubleshooting advice:
- If the salmon skin sticks to the pan, use a spatula to gently release it.
- If the salmon is overcooked, it will become dry and tough.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw salmon to prevent cross-contamination.
Food history:
Loimulohi is a traditional Finnish dish that involves smoking salmon over an open fire. This recipe puts a modern twist on the classic dish by marinating the salmon in miso and baking it in the oven.
Flavor profiles:
This dish has a savory, umami flavor from the miso paste and soy sauce. The salmon is also slightly sweet from the brown sugar and mirin.
Serving suggestions:
Serve this dish as a main course for dinner or as a protein-rich lunch.
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Region: Japanese