Apr 9, 2012

Miso-Ginger Salmon

Earlier this afternoon, I was running on the treadmill when a cooking show came on. The hosts included Michael Symon, that guy from What Not to Wear, that crazy (but endearing) chick from Top Chef, and a bunch of other people.

They were making doughnuts. 

And they were hilarious.

I had this stupid grin on my face. Then I started running all lopsided and almost fell off the treadmill. So I slowed it down to a speed-walking pace, and kept marveling at the doughnuts and laughing out loud. 

If you were my gym buddy, you would probably disown me right then and there. Luckily, Mr. Bear can't do that. 

So I ditched the treadmill and came home for some salmon.

What? You thought I was going to make doughnuts? Oh silly, you know I don't do deep-frying around here. 

Plus, I already had 2 nice fat pieces of salmon waiting for me in this marinade:


To simplify what's going on in that bowl, let's call it a miso-ginger sauce. So the end product is called, well, miso-ginger salmon. I kind of borrowed that from Bobby Flay. 


The sauce turned out to be very good with rice or quinoa.

P.s. After doing a little bit of research, I found out that the show is called The Chew

Miso-Ginger Salmon
Recipe adapted from Bobby Flay on the Food Network

2 salmon steaks, 1 1/2 - 2 pounds total
1/4 cup miso paste
1/4 cup mirin
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp minced cilantro stems or green onions
1 1/2 tbsp grated fresh ginger
2 tsp sesame oil (I used a spicy sesame oil)
2 tsp white sugar 
A little bit of water
Salt and freshly ground pepper

1. Mix all the marinade ingredients in a bowl. Before applying it to salmon, taste to see if it needs adjustments. Different types of miso paste will affect the final taste of the marinade. Mine turned out very intense and salty, so I added a little more sugar and water to dilute it.
2. Add the marinade to the salmon and let sit in the refrigerator for about 30 minutes (no more than an hour).
3. Preheat oven to 400F. 
4. Bring a skillet to medium heat. Add olive oil to the skillet. Take the salmon steak out of the marinade and shake off excess. Lay the salmon steak flat on the skillet and sear until it is nicely browned, about 1 minute on each side. 
5. Transfer salmon to baking dish. Add all the marinade to the dish, and bake for about 15 minutes or until meat is flaky.  Serve immediately.

3 comments:

  1. Hy dear! :)

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  2. Hi Laney, I stopped by to say hello and catch up on your latest. I'm with you. I would ditch the treadmill any day to go home for salmon. It is my favorite fish. Remember, the treadmill will always be there but fresh salmon has a short shelf life. Good choice and good post, Laney!

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