miso salmon [simplified]
miso salmon [even more simplified aka maddy-fied]
welcome to cafe maddy :)
if you’re meal prepping or ingredient prepping this weekend, you might want to add this to your list. It’s even simpler than what I shared before, healthy, and delicious, and most of all a terrific answer to your “what do I eat for dinner?” that moment you open the fridge, waiting for something to catch your eye (better put this container where you can see it well!). why eat whatever, when you can eat well? :) I got you. This is foolproof.
This is why it’s good. once the salmon sits in the marinade a few days, the miso dehydrates the fish and it becomes somewhat of a firmer, flakey texture that I love eating with rice.
Here’s the recipe:
Ingredients
3-4 palm-sized pieces of salmon
3 Tbsp miso (any kind)
3 Tbsp mirin (or sake)
1 Tbsp sugar
salt the salmon lightly and wait 30 minutes.
When the excess water comes out on the surface, pat them down with a paper towel
In an air tight container, mix the miso, mirin, and sugar. Taste and see if you want to add more sugar.
take a spoon, and add one piece of salmon at a time while making sure all surfaces are coated.
close the lid and let it sit overnight (or 3 days).
after 5 days, I like to freeze them in individual zip lock bags
when cooking it, scrape the excess miso off the salmon, and cook in low heat skin side down first, then flip it. 7-8 minutes each side, or until you see that the salmon is cooked through in the middle.
if you cook in high heat, the miso will burn before the salmon cooks!
here’s a step-by-step tutorial, and a few ways I like to enjoy my miso salmon throughout the week.
salt the salmon lightly and wait 30 minutes.
When the excess water is driven out, pat it down with a paper towel
In an air tight container, mix the miso, mirin, and sugar.
mix well, and taste and see if you want to add more sugar.
take a spoon, and add one piece of salmon at a time while making sure all surfaces are coated.
close the lid and let it sit overnight (or 3 days. after 5 days, freeze them each in individual zip lock bags).
when cooking it, scrape the excess miso off the salmon, and cook in low heat skin side down first.
then flip it. 7-8 minutes each side, or until you see that the salmon is cooked through in the middle.
if you cook in high heat, the miso will burn before the salmon cooks!
Here are different ways I love to enjoy this salmon.
Salmon ochazuke
add rice, tsp of sesame oil,
Some seaweed furikake,
cooked miso salmon,
And give it a green tea bath.
This is one of my favorite comfort foods.
Salmon Pasta
Nothing fancy, but delicious!
In a simple pasta tossed in olive oil, salt, pepper (or garlic, for the extra flavor)
Top off with some miso salmon
Salmon Salad
In a bed of greens, add a dollop of hummus, halved cherry tomatoes, grilled onions, soft boiled egg,
And cooked miso salmon!
Salmon Rice Bowl
In a rice bowl, add sesame oil, furikake
Grilled onion, poached egg,
And cooked miso salmon :)
