It’s no secret — I love salmon.
It’s funny, I never really loved fish as a kid. My grandfather would go fishing often and take us along with him, but I never really looked forward to eating the little fishies after. Nonetheless, I’d eat them… doused in butter. As I grew older, my love for shrimp, lobster and other seafood grew. (Really, my family knew not to but the shrimp platter out until I arrived to Christmas Eve dinner.) After I graduated from college, I really started getting adventurous with cooking fish — partly motivated by my gradual gravitation towards a vegetarian (or pescetarian) diet. I’m by no means strictly vegetarian, but I eat that way more often than not.
I recently purchased Washuko: Recipes from the Japanese Home Kitchen and The Oh She Glows Cookbook. I’ve had my nose deep in both of them for a week now. What’s great about Elizabeth Andoh’s Washuko is that she describes — in great detail — the art of Japanese cooking. I feel like she’s my soul sister in that didn’t know anything about Japanese cooking, culture or language, but started seeing someone of Japanese decent… BAM… now she’s a pro. Teach me your ways, Elizabeth, teach me your ways.
One of the first recipes I tried out was the miso-glazed fish. I’m still buying salmon and other fish regularly from Whole Foods (check out this salmon burger recipe). Let’s get right to it… here is an adapted/simplified recipe…
1 lb fresh salmon fillet
1/4 cup yellow miso paste
2 T mirin
1. Whisk together glaze ingredients.
2. Rinse your salmon fillet and the pat dry. Sprinkle each side with sea salt and let it “sweat” for 5 mintes.
4. Brush glaze over both sides of the fish. Place the fish in the refrigerator to marinate for 40-60 minutes.
5. After your fish marinates, pull it out the the fridge. Set your oven to broil, making sure your oven rack is situated 3-4 inches from the broiling coils. While the oven heats, scrape excess miso marinade off the salmon, leaving just a thin coating behind (you can save this glaze to use again on fish within a week’s time — just store in the fridge in an air-tight container).
6. Place salmon in the oven with the skin side up and watch carefully — every oven is different. Once the skin starts to blacken and blister, flip the fish over. Cook with flesh-side up for a couple minutes or until it reaches your desired darkness (I went for a golden brown).
7. Remove from the oven, let it cool and then serve with brown rice and veggies. I opted for asparagus, rainbow carrots (both cooked by Ryo) and a side of pickled ginger. The Washuko tradition is all about variety in color, taste, texture, dinnerware, etc.
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