Grilled Miso-Sake Marinated Salmon →

Here’s a variation on the Miso Marinated Cod recipe on this site inspired by Japanese chef, Matsuhisa Nobuyuki, known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients. My favorite salmon is Faroe Islands Salmon, but any fresh salmon will do. Serve with a salad of arugula, lettuce and sliced pears dressed with Japanese Salad Dressing. It also pairs well with sauteed rainbow chard, spinach, or kale. Enjoy!

GRILLED MISO-SAKE MARINATED SALMON
Serves: 4

INGREDIENTS

• 3 tablespoons mirin

• 3 tablespoons sake or dry sherry

• 2 teaspoons rice wine vinegar

• 1/2 cup white miso paste

• 1/3 cup sugar

• 1 tablespoon grated ginger

• 1 teaspoon sesame oil

• ¼ teaspoon white pepper

• Four 6- or 7-ounce skin-on Salmon fillets about 1 ½ inches thick

• Vegetable oil, for grilling

PREPARATION
1. In a small saucepan, bring the mirin, rice wine vinegar, and sake to a boil. Whisk in the miso, sugar, and ginger and cook over moderate heat, whisking until dissolved. Remove the pan from the stove and stir in the sesame oil and white pepper. Transfer the marinade to a large baking dish and let cool. Add the salmon and turn to coat. Cover and refrigerate for a few hours or overnight.

2. Preheat the grill to 400°. Heat a grill pan or cast iron pan and oil it. Scrape the marinade off the fish. Add the salmon skin down and cook covered over high heat for about 5 minutes depending on the thickness of your fillets. The fish is done when the flesh separates easily from the skin and flakes easily with a fork. Transfer to plates and serve. Serve with a salad of arugula, lettuce and sliced pears dressed with Japanese salad dressing. It also pairs well sauteed rainbow chard, spinach, or kale.

Wine pairing: white wines like a soft Sauvignon Blanc from the Loire Valley, Viognier, or Dry Riesling. A chilled Rosé also might work.

Miso-Sake Marinated Cod →

Cited by food writer Dan Meyer as a “great iconic dish”, this recipe is a riff on the signature dish of the famous Japanese chef, Matsuhisa Nobuyuki, known for his fusion cuisine blending traditional Japanese dishes with Peruvian ingredients.

Serves: 6

Ingredients

• 3 tablespoons mirin

• 3 tablespoons sake

• 1/2 cup white miso paste

• 1/3 cup sugar

• Six 6- or 7-ounce skinless Atlantic cod fillets about 1 1/2 inches thick

• Vegetable oil, for grilling

Pickled ginger, for serving

Directions

1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

2. Preheat the oven to 400°. Heat a grill pan or cast iron pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

Source: https://www.foodandwine.com/recipes/black-cod-miso

*note: another name for Black Cod is Sablefish which has been over fished for many years, and as a fishery is in decline. If this matters to you, look for “Alaska Cod” or “Pacific Black Cod” that is certified sustainable by the Marine Stewardship Council, or use Atlantic Cod.