The tastiest salmon dishes from Jane who made enough for over 100 people for a recent luncheon at my church, enjoy!
Broiled Miso Salmon
¼ C white (shiro) miso paste*
3 T mirin
2 T sake
1 T sugar
1 T soy sauce
4 salmon fillets
- Whisk all the ingredients, except the salmon, together in a bowl.
- Turn the salmon fillets in the marinade to coat, cover and refrigerate overnight.
- If you are doing an entire half a salmon, after placing it skin side down in a pan, just spread the marinade over the fish, cover and refrigerate overnight. If you only have about an hour to marinate, after coating the fillets, you can place them skin side up so that the flesh is sitting in the marinade and soaks in.
- To cook the fish, turn on the oven to high heat.
- Place salmon skin side down in a pan, pat off a some of the excess marinade and cook for about 10 minutes. Check to see how it flakes to see how done it is and to make sure the marinade still on the fish is not burning. Some people like the salmon barely cooked through and still a little translucent near the middle. If it is a thicker fillet, it might take more than 10 minutes to have it cook all the way through.
- For ease of clean-up, use some aluminum foil in the pan since the marinade on the pan instead of the fish will probably burn due to its high sugar content.
- If you like a little “crispiness” to the outside of the fish, you can cook it on broil instead, but keep an eye on it so it doesn’t burn.
- Can garnish with thinly sliced scallions or thinly sliced scallions and either black or white goma.
*Shiro or white miso paste is a mild miso paste and recommended for this recipe to let the salmon shine through, but you could also use Awase miso, a mix of white and red miso if that was what you had.
Blushing Baked Salmon
6 salmon fillets
3 T fresh lime juice*
3 T honey
2 T olive oil
Salt and pepper to taste
Mint springs and 2 limes sliced in thick wedges for garnish
- Remove fillets from fridge.
- Combine lime juice, honey, olive oil, salt and pepper in a marinade
- Divide the marinade over the salmon fillets and let marinate for about 30 minutes to an hour. Do NOT marinate overnight because the citrus-y lime juice will “cook” the fish like in a ceviche. After coating the fillets, you can place them skin side up so that the flesh is sitting in the marinade and soaks in. You can also do a half a salmon, but then I would double the marinade.
- Turn on the oven to 450 degrees.
- Place salmon skin side down in an oven proof dish or a pan and cook for about 10 minutes or until done to your liking.
- Can also put the oven on broil if you like a little “crispiness” to the outside of the fish, but keep an eye on it so it doesn’t burn.
- Garnish each fillet with a mint spring and a lime wedge.
- Alternatively, you can save back a about a tablespoon of marinade, and use a citrus zester (not a microplaner) to peel off lime strips and put them in the marinade along with some thinly sliced mint. Garnish each fish fillet with a little of that mixture along with a lime slice or lime wedge.
* Wash the lime and microwave for about 15-20 seconds to help it release more juice. How many limes you need will depend on how “juicy” the lime is. I find a lime will usually give me a little more than 1 T of juice.