Grilled Miso Salmon Recipes

GRILLED MISO SALMON WITH RICE NOODLES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

GRILLED MISO SALMON

Steps:

• Mix Miso, Mirin, Sake, sugar, and soy sauce in a bowl. Marinade salmon fillets in Miso mixture for at least 3 hours, or overnight.
• Preheat oven at 425F. Wipe marinade liquid well from salmon fillets and place them on oiled aluminum foil spread over a sheet pan.
• Bake for 10-12 minutes, until cooked through.

GRILLED MISO SALMON (PERRICONE)

Steps:

• Combine marinade ingredients in small bowl.
• Pour over fish in shallow dish.
• Cover, regrigerate, and marinate for 2 to 4 hours.
• Grill, Bake or broil.
• Garnish with cilantro and sesame.

MISO-GLAZED SALMON

Steps:

• Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
• Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.