Salmon Misoyaki Food

MISO SALMON RECIPE

Steps:

• Mix all the ingredients except the fish in a small bowl,
• Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
• Remove the excess marinade.
• Line the baking pan with nonstick baking paper. Brush a layer of oil on it.
• Place the salmon fillet skin side down with at least one inch of space in between.
• Preheat the oven to at least 230°C/445°F. (better up to 250°C/480°F).
• Broil the salmon for 10 to 12 minutes until the edges of the salmon become slightly charred.
• Add all the ingredients except the fish in a small pan. Heat it over low heat for a minute until the sauce thickens. Remove and let it coll.
• Rub the marinade all over the fish. Keep in the refrigerator to marinate for one hour or longer.
• Remove the excess marinade.
• Heat some oil in a grill pan. Grill the salmon over medium heat.
• Shifting the direction once to create the criss-cross grill marks and flip only once to prevent them from breaking.
• Place the salmon on the serving plate over a bed of rice.
• Sprinkle with some white and black sesame and some scallion to garnish.

SALMON MISOYAKI

Steps:

• Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
• To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
• Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
• Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.

MISOYAKI SALMON

Steps:

• Mix the miso, sake, mirin, soy and sugar in a bowl.
• Place the salmon, and miso sauce in a ziplock bag and marinate in the fridge for a couple of hours or overnight.
• Bake the salmon in a preheated 450F/230C oven for a few minutes (the exact time will depend on how thick the salmon is).
• Broil the salmon until golden brown on top, about 1-3 minutes.

MISO SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
• In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
• Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

MISOYAKI

Steps:

• Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
• Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
• Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
• Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
• Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

MISOYAKI-GLAZED SALMON

Steps:

• To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
• Set aside to cool.
• Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
• Cover the dish with plastic wrap and refrigerate for at least 24 hours.
• Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
• Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
• Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
• turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
• Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
• Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
• Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
• Top the salmon fillets with the pan juice.
• Garnish with the sliced scallions.

MICROWAVE TERIYAKI SALMON

Steps:

• Place salmon skin side down (if using fillets) in shallow microwave-safe dish, glass or plastic.
• Combine the rest of the ingredients, except scallions, and pour over fish.
• Cover with plastic wrap and marinate at room temperature for 30 to 60 minutes.
• The longer it marinates, the more pronounced the flavor.
• Turn fish once or twice while marinating, leaving it skin side up on the last turn (if using fillets).
• Making sure the plastic wrap seal is tight, microwave on high for 7 minutes.
• Let it stand in the microwave for an additional 3 minutes, covered, while you plate the spinach or other veggies.
• Check one fillet to ensure it is cooked to your liking (All microwaves cook a little differently; I rather like medium rare salmon if it turns out that way, but others may not-- if too rare, just pop it back in the microwave, sealed, and zap it for a minute or so).
• Plate the salmon and sprinkle with the scallions.