 |
Prep Time: 1440 Minutes Cook Time: 7 Minutes |
Ready In: 1447 Minutes Servings: 4 |
|
Misoyaki, litterally charred miso is a typical Hawaiian preparation for butterfish. The glaze works well with any richly flavored fish, in fact, the higher in fat the fish, the better. Halibut and black cod can also be substituted for the salmon in this recipe. Miso, fermented soybean paste, is an important foundation of Japanese cuisine, and it comes in several different colors depending on the type of bean and length of the fermentation period. White miso is milder in flavor and less salty than other types and works best in this recipe. The salmon turns out very tender, delicious and full of flavor. Serve with jasmine rice and sauteed japenese vegetables. Ingredients:
1/4 cup sake |
6 tablespoons soy sauce |
3/4 cup white miso |
1/2 cup sugar |
4 (6 ounce) salmon fillets |
2 tablespoons canola oil or 2 tablespoons safflower oil |
1 teaspoon toasted dark sesame oil |
1/4 cup thinly sliced scallion (green parts only) |
Directions:
1. To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
2. Set aside to cool.
3. Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
4. Cover the dish with plastic wrap and refrigerate for at least 24 hours.
5. Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
6. Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
7. Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
8. turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
9. Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
10. Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
11. Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
12. Top the salmon fillets with the pan juice.
13. Garnish with the sliced scallions.
|
|