This salmon, quickly roasted, is moist and flavorful with its sweet-salty glaze of mirin and miso.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450°. Rinse the salmon and place it skin-side down on an oiled baking sheet. With a sharp knife, make about 4 slashes across each fillet, taking care not to cut all the way through. In a small bowl, combine the miso, mirin, brown sugar, and vinegar.
Step 2
Roast the salmon for 5 minutes. Remove it from the oven, spoon the miso-mirin glaze onto the fillets, and return it to the oven until the fish flakes easily with a fork but is still moist, 3 to 5 minutes, depending on the thickness of the fillets. Serve sprinkled with toasted sesame seeds and scallions.
Ingredient Note
Step 3
If you don’t have mirin (page 290), increase the brown sugar to 1 tablespoon.
Serving & menu ideas
Step 4
Serve on a bed of soba, rice, or wheat noodles or on rice (see page 176), with Pan-Asian Slaw (page 212) on the side. Leftovers are good flaked, in a vegetable sauté or on a salad.
