This dinner is perfect for a weeknight, when you want something healthy, delicious and fulfilling – and so easy you can make it without really having to think about anything. The miso-mirin glaze infuses the salmon with a complex richness, and lets the clean taste of the salmon still shine through.
This recipe is super simple, super delicious, and doesn’t require measuring spoons. (Which is my way of saying I don’t completely recall the exact measurements, but you can’t go wrong with these ingredients.)
Make the Miso-Mirin Sauce In a medium skillet over medium heat, heat a little vegetable oil. (I used our trusty 9″ cast iron skillet.) Sauté a clove of finely minced garlic and about 1 tsp finely minced fresh ginger, until the garlic starts to smell nice and brown a bit. Then stir in 2-ish tablespoons white miso paste, 2-ish tablespoons warm water, 2-ish tablespoons soy sauce and 2-ish tablespoons mirin. (If you don’t have mirin, you could also use sake and a pinch of sugar.)
Use a wooden spoon to mash up and stir together the miso. Taste the mixture and balance the flavors.
Cook the Salmon Turn the heat up to medium-high, add the salmon, and let it cook for two to three minutes on one side. Then turn it and cook the other side for two to three minutes or until it’s done. (The cooking times really vary, depending on the thickness of the salmon steaks, so watch them closely.)
Serve the steaks drizzled with the remaining soy-mirin sauce, and top with some freshly chopped green onions. A little Snow Pea Egg Drop Soup would go nicely with this.
A delicious complement…
Ingredients
- Salmon fillets
- 2 T yellow or white miso paste
- 2 T mirin
- 2 T soy sauce
- green onions
Related articles
- Snow Pea Egg Drop Soup (seattlefoodshed.wordpress.com)
- Recipes for Health: Brown Rice Bowl With Oven-Baked Miso-Glazed Tofu, Red Peppers and Kimchi (nytimes.com)
- Crazy Good Miso-Grilled Cauliflower (refinery29.com)
Seattle Foodshed 
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