Grilled Miso-Marinated Autumn Salmon
Cooking time：25 minutes, Calories： 136 kcal
- Helpful One-Point Tip：
Remove unwanted smell from the salmon fillets by sprinkling salt before marinating them with the miso.
Ingredients (4 Servings)
>>Please see the instructions on measuring spoons and cups.
- 4 fillets Fresh Salmon (Autumn Salmon)
- Some Salt
- 200g Additive-Free Saga Miso
- 4 tablespoons (60ml) Sake
- 3 tablespoons (45ml) Sweet Sake
- 1 tablespoon (9g) Sugar
- Some Boiled Ginkgo Nuts (optional)
- Turnip Slices, cut into Chrysanthemum-Flower-Shape (optional)
Cooking Procedures
1
Sprinkle the salt on the salmon：
Sprinkle a small amount of salt on the salmon fillets, and leave them for a while.
Sprinkle a small amount of salt on the salmon fillets, and leave them for a while.
2
Prepare miso-marinade bowl (misodoko)：
Add the sake, sweet sake and sugar to the miso in a bowl, and blend them thoroughly to prepare misodoko.
Add the sake, sweet sake and sugar to the miso in a bowl, and blend them thoroughly to prepare misodoko.
3
Marinate the salmon fillets in the misodoko：
Spread one third of the misodoko into a container, and place a sheet of gauze on it. Wipe out the excess water off the salmon fillets, and arrange them on the gauze. Then, place another sheet of gauze over the fillets, and spread the rest of the misodoko over (another sheets over) the fillets. Even the surface well, and then cover the misodoko with kitchen film. Store the container for a day in a fridge to season the fillets well with miso.
Spread one third of the misodoko into a container, and place a sheet of gauze on it. Wipe out the excess water off the salmon fillets, and arrange them on the gauze. Then, place another sheet of gauze over the fillets, and spread the rest of the misodoko over (another sheets over) the fillets. Even the surface well, and then cover the misodoko with kitchen film. Store the container for a day in a fridge to season the fillets well with miso.
4
Grill the miso-marinated salmon：
Remove the salmon fillets from the misodoko. Grill both sides of them using your grill until the surface gets slightly burned. Then, cut them into bite-size pieces, and place them onto a plate. If you like, you can garnish the fillets with the turnip slices and boiled ginkgo nuts.
Remove the salmon fillets from the misodoko. Grill both sides of them using your grill until the surface gets slightly burned. Then, cut them into bite-size pieces, and place them onto a plate. If you like, you can garnish the fillets with the turnip slices and boiled ginkgo nuts.
The Key Item in this recipe：
Additive-Free SAGA Miso
