This is one of my favorite recipes. It was my first attempt to recreate a dish I had in a restaurant. I later realized that the restaurant, along with most miso salmon recipes, uses sugar (or brown sugar or honey). I've tried several variations with different sweeteners and think it's best (and healthiest) with none at all.
- 2-5 salmon fillets (individual portions) or steaks
Marinade:
- 2 T. Hacho Miso paste
- 2 cloves garlic, pressed
- 1 T. mirin
- 2 t. brown rice vinegar
- 1/2 c. water
Mix marinade ingredients together in bowl or pan using a fork to mash the miso paste. (You can also puree in blender or food processor.) Marinade salmon for 4-8 hours.
Cook using your preferred method. I prefer pan frying on the stove top (medium heat, cook for 7-10 min, flip and cook until done, covering with a lid if meat is especially thick) and broiling (line tray with aluminum foil, broil for 3-5 min, flip and cook until done, usually another 2-4 min).
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