Miso is a versatile ingredient. It comes from soybeans that are fermented. It is a condiment to a lot of different recipes. It is also a very good source of minerals zinc, manganese, and copper. Today I used miso as a marinade because of its salty and buttery taste and as a dipping sauce on the side. I love salmon and miso is a perfect marinade for this dish. In Japan, this dish is called Sake Misoyaki or Sake Saikyo Yaki.
1 1/2 lbs Salmon Fillets
2 tbsp white miso paste
1 tbsp sake (substitute – dry sherry)
1 tbsp mirin (substitute – sweet sherry or dry sherry mixed with sugar)
1 tbsp sugar
1 tbsp soy sauce
In a flat bowl, mix miso paste, sake, mirin, sugar and soy sauce. Reserve some for dipping sauce.
Place salmon fillets on the marinade. Rub the marinade on the salmon fillets. Marinate for at least an hour or up to overnight.
Grill salmon for 5-7 minutes per side.
Serve with a slice of lemon.