Miso Ginger Salmon

I don’t eat enough fish. I used to eat sushi multiple times a week but since moving here it’s kind of been an afterthought. The other day we stopped by H-Mart and I grabbed a lovely piece of salmon with something like this in mind, here’s what I came up with!

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What you need:

  • 13-14 oz of salmon (I just nabbed one large piece to split between two)
  • 2 tbsp aka or red miso
  • 2 tbsp low sodium soy sauce
  • 2 tbsp seasoned rice vinegar
  • 1 tsp ginger, finely minced
  • 1 large garlic clove, finely minced
  • 1 tsp sesame oil
  • 2 tbsp toasted sesame seeds
  • 1 large green onion, finely minced
  1. I portioned my salmon into smaller more manageable pieces, sliced into 1/2 strips. Run your finger along the salmon to check for bones, mine still had a few secret pals hiding out hoping to make it for ‘ol espophagus stabby town. Using a clean pair of tweezers make removing these a breeze.20180305_103104
  2. Combine all ingredients except for sesame seeds and green onion and pour over salmon. Gently move around to evenly coat and place in refrigerator to marinate for 30 minutes. Do not marinate this for too long. If you leave fish in acidity for too long it actually cooks the fish, and you’ll be left with a rubbery/mealy product.
  3. Preheat a large non-stick skillet on medium-high and add a small splash of oil, the salmon is very oily itself so you wont need much.
  4. Gently lift the salmon and allow excess marinade to drip off and lay into pan. Sear for a minute or two on each side. If you sliced yours as thinly as mine that should be more than enough to cook, otherwise adjust accordingly. Be careful as this can very quickly burn/caramelize due to the sugar, soy and miso.
  5. Remove salmon and set aside. Turn heat down slightly and take remainder of marinade and place into pan, add sesame seeds and green onion and gently cook until sauce slightly thickens and turns a darker golden colour.
  6. Pour sauce over cooked salmon and serve with your favourite sides!

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This salmon was gorgeous on rice but I also used the leftovers in some fresh rice salad rolls (like you get at Vietnamese restaurants) and it was SO good. Hope you enjoy!

6 thoughts on “Miso Ginger Salmon

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