Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tbsp sesame oil
- 1 green onion, thinly sliced (for garnish)
Special equipment needed:
- Baking dish
- Plastic wrap
Step-by-step instructions:
1. In a small bowl, whisk together miso paste, mirin, sake, soy sauce, brown sugar, grated ginger, minced garlic, and sesame oil until well combined.
2. Place salmon fillets in a baking dish and pour the miso marinade over them, making sure they are fully coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat oven to 400°F.
4. Remove the salmon fillets from the marinade and place them on a baking sheet lined with parchment paper. Discard the remaining marinade.
5. Bake the salmon for 12-15 minutes, or until the internal temperature reaches 145°F.
6. Garnish with thinly sliced green onions and serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 12-15 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 3g
Cholesterol: 80mg
Sodium: 780mg
Total carbohydrates: 10g
Dietary fiber: 0g
Total sugars: 7g
Protein: 34g
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 olive oil.
Variations:
- Add sliced lemons or oranges to the baking dish for extra flavor.
- Top the salmon with sesame seeds or chopped cilantro before serving.
- Serve the salmon over a bed of rice or with roasted vegetables.
Tips and tricks:
- Make sure the salmon fillets are fully coated with the miso marinade for maximum flavor.
- If you don't have a baking dish, you can use a large resealable plastic bag to marinate the salmon.
- To prevent the salmon from sticking to the baking sheet, line it with parchment paper.
- Use a meat thermometer to check the internal temperature of the salmon to ensure it is fully cooked.
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 in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a white plate with a sprinkle of green onions on top.
Garnishes:
Thinly sliced green onions
Pairings:
- Serve with a side of steamed rice and roasted vegetables.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Roasted vegetables
- Miso soup
- Edamame
Troubleshooting advice:
- If the salmon is not fully cooked after 12-15 minutes, continue baking it until the internal temperature reaches 145°F.
- If the salmon is too salty, reduce the amount of soy sauce in the marinade next time.
Food safety advice:
- Make sure the salmon is fully cooked before serving.
- Store leftover salmon in the refrigerator and consume within 3 days.
- Wash your hands and all cooking surfaces thoroughly before and after handling raw salmon.
Food history:
Miso is a traditional Japanese seasoning made from fermented soybeans. It has been used in Japanese cuisine for over 1,000 years.
Flavor profiles:
The miso marinade adds a savory, umami flavor to the salmon, while the ginger and garlic add a subtle kick of spice.
Serving suggestions:
Serve the salmon as a main course for dinner or as part of a sushi platter for a party.
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Region: Japanese