the Sage Test Kitchen
Miso Salmon
Salmon is marinated in a Japanese-inspired blend of white miso paste, mirin, sake, garlic and ginger. After a quick bake, it’s grilled to caramelise the top.
45 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
4 x 170 g salmon fillets2.5cm thick, skin on
2 tbsp fresh lemon juice
1 spring onionthinly sliced
For the marinade
120 g white miso paste
60 ml mirin
60 ml cooking sake
2 tbsp caster sugar
2 cloves garliccrushed
2 tsp grated fresh ginger
Instructions
- 1Whisk the marinade ingredients together. Place the salmon and the marinade in a large resealable bag. Seal the bag and refrigerate for 15 minutes or up to 48 hours. The longer the marinating time the more the flavour will develop.
- 2Insert the wire rack into position 3. Select Phase Cook for P1 and set the oven to Bake, Convection, 200°C, for 8 minutes. Press Start for P2, set the oven to Grill, High, for 4 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 3For easy cleaning and to avoid burning, line the roasting pan with foil and place the grilling rack on top. Allow the excess marinade to drain and place the salmon, skin side down, on the rack, evenly spread apart. Pour the remaining marinade into a small saucepan.
- 4Once preheated, place the pan in the oven and bake for 8 minutes. The oven will then switch to grill for 4 minutes.
- 5The salmon should be nicely caramelised. If not, grill it a little longer.
- 6Place the marinade over medium-high heat and boil for 2 minutes to remove bacteria from the raw fish. Remove the pan from the heat, add the lemon juice and stir.
- 7Sprinkle the salmon with the green onion and serve with the miso marinade.
