Salmon fillet in your fridge?
Wanna try something new?
What about Miso marinade!!
First, place your salmon fillet on the kitchen paper.
Then sprinkle some salt on the fillet and leave it until water comes out.
Wipe the water with paper towel.
Now, prepare Miso sauce.
Use unpasteurised Miso paste if you can.
Then add some Mirin to make the miso paste softer. This makes easy to spread on the fillet as well as giving some sweetness to the miso sauce.
Something like this.
Now, spread this prepared miso sauce around the fillet!
Leave it for few hours to few days. Probably 1 day marinade is my favourite, but depend on my time and schedule, sometimes I cook within few hours, sometimes after few days. No stress.
While marinading, Miso’s enzyme works on salmon’s protein – changes this protein into Umami!! This is the beauty of using unpasteurised Miso!!
Then grill it! or Oven it! until it become nice and golden! Crispy on surface.
Miso sauce can easily get burnt, so make sure you put aluminum foil on top or grill on low heat.
I would normally serve this with rice, but out of stock today! so I served with burgur. Japanese food meets middle eastern! It worked quite all right.
Miso sauce on top of the fillet become nicely caramelised golden brown, this colour and smell stimulate appetite! The saltiness of Miso is perfectly matches with salmon. Yum.