For Father’s Day on Sunday, I made Spring Vegetables Steeped in Dashi (Ohitashi) and Miso Glazed Salmon. It was good and very easy.
Miso Glazed Salmon
The salmon in this dish can be substituted with sea bass or black cod as well.
1 lb of Salmon Fillet
3 Scallions Chopped
1 cup White Miso
½ cup of Sake
3 Tbs Brown Sugar
1 Tbs of Soy Sauce
1 tsp of Mirin Vinegar
1 tsp of Sesame Oil
In a saucepan, heat all ingredients together and bring to short simmer. Turn heat off and let stand until cooled.
Rub salmon with 1/4 teaspoon of sesame oil and set aside.
Once cooled, put 1/2 cup of marinade aside pour sauce over the salmon and place in a shallow dish in the refrigerator for 1-2 hours (may be made ahead of time and marinated for up to 6 – 8 hours)
Pre-heat broiler. Add salmon skin side down in the broiler and brush or spoon the set aside marinade onto the salmon.
Broil for 7-8 minutes, pouring the rest of the marinade onto the salmon. The salmon should have a dark glaze on the top.
Take out of the oven and garnish with chopped scallions.