5 Ingredients or Fewer

Miso-Sesame Salmon (or Arctic charr, black cod, or mahi-mahi)

April 17, 2016
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Author Notes

I've made this a few times now, and along the way several mistakes and last-minute substitutions have actually improved the recipe. The following recipe is inspired by a few different miso-glazed fish recipes I found online, and all seem to be based on one by Chef Nobu Matsuhisa. Splurge on high quality fillets and you are 85-95% there. —Sadassa_Ulna

  • Serves 6
Ingredients
  • 6 fillets - 5 oz. each - of Arctic charr, black cod, salmon, or mahi-mahi
  • 1/3 cup any color miso (white is fancier but red is delicious too)
  • 1/4 cup mirin
  • 1/4 cup water (use sake if you have and/or like it)
  • 1/4 cup sugar
  • 1-2 tablespoons toasted sesame oil
In This Recipe
Directions
  1. Whisk together all ingredients (except fish) in a shallow glass or other baking dish (8" x 11" or so in size). No need to cook the marinade first (!!!)
  2. Place fish fillets, skin side down; spoon marinade over tops of fillets making sure all sides are coated.
  3. Cook under broiler on high rack until fish is opaque and tops are golden-brown, 7 to 9 minutes. [If tops get brown quickly, move dish to lower rack and switch oven to bake at 425 and bake five minutes or until done.]
  4. I have cooked this on the grill by marinating overnight and transferring to cedar planks (that have been soaked in water overnight). Delicious!

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Sadassa_Ulna

Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.

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