I love salmon (or white fish) marinated in a Japanese miso blend. This recipe is my attempt to make an appetizer using some of my favorite flavors. The crunch of the lettuce, carrots, water chestnuts and the spicy sriracha mayonnaise with the sweet salmon tasted amazing. —Leith Devine
fresh salmon, skinless
white (shiro) miso
sake rice wine
head butter or green lettuce
water chestnuts, chopped
carrot, chopped into small cubes
green onions, chopped
In This Recipe
Remove skin and pin bones from salmon using tweezers or your hands.
Miso marinade: Mix miso, mirin, soy sauce, sake and sugar in a ziptop plastic bag. Add salmon and marinate for at least 1 hour. The salmon will be tastier the longer you marinate!
Heat up the BBQ with a hot side and a cool side. BBQ salmon on the cool side (not directly over flame) for 20 minutes until salmon is flaky and cooked, If white protein "threads" begin to appear, salmon is getting overdone. A large frying pan can be used. Heat to medium, add salmon and put a lid on the pan. The fish should take approximately 20 minutes. I like salmon to be cooked so it's still pink in the middle, but cook for 30 minutes if you like salmon cooked through.
Make sriracha mayonnaise: Mix mayonnaise and sriracha together. Add more sriracha if more spiciness is desired. Refrigerate up to 1 month.
Wash lettuce and dry individual leaves. Chop water chestnuts, carrots, green onions and cilantro.
Assembly: Break up cooked salmon into bite sized chunks and lay onto a lettuce leaf. Top with water chestnuts, carrots, green onions and cilantro. Drizzle with sriracha mayonnaise and serve!