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Miso Salmon

WNYT Staff
Created: July 04, 2020 03:21 PM

 Miso Salmon  
INGREDIENTS:
 
¼ CUP WHITE MISO PASTE  2 TABLESPOONS SUGAR  1 ½ TABLESPOONS SAKE  1 ½ TABLESPOONS MIRIN  2 (6- TO 8-OUNCE) SKIN-ON SALMON FILLETS  1/2 TEASPOON LEMON ZEST 1 TBS. CHOPPED SCALLIONS
 
 
 
METHOD:
 
WHISK MISO, SUGAR, SAKE, HALF OF ZEST AND MIRIN TOGETHER IN MEDIUM BOWL UNTIL SUGAR AND MISO ARE DISSOLVED (MIXTURE SHOULD BE THICK). SEASON FILLETS WITH SALT.
 
DIP EACH FILLET INTO MISO MIXTURE TO EVENLY COAT ALL FLESH SIDES. PLACE FISH SKIN SIDE DOWN IN BAKING DISH AND POUR ANY REMAINING MISO MIXTURE OVER FILLETS.
 
 
 COVER WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 6 HOURS OR UP TO 24 HOURS
 
ADJUST OVEN RACK 8 INCHES FROM BROILER ELEMENT AND HEAT BROILER. PLACE WIRE RACK IN RIMMED BAKING SHEET AND COVER WITH ALUMINUM FOIL. 
 
 SCRAPE MISO MIXTURE FROM FILLETS (DO NOT RINSE) AND PLACE FISH SKIN SIDE DOWN ON FOIL, LEAVING 1 INCH BETWEEN FILLETS.
 
BROIL SALMON UNTIL DEEPLY BROWNED AND CENTERS OF FILLETS REGISTER 125 DEGREES, 8 TO 12 MINUTES, ROTATING SHEET HALFWAY THROUGH COOKING AND SHIELDING EDGES OF FILLETS WITH FOIL IF NECESSARY. TRANSFER TO PLATTER AND GARNISH WITH ZEST AND CHOPPED SCALLIONS.
 
 
 
 
 

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