A good piece of salmon doesn't need much, in my opinion--I'm often happy with a sprinkling of salt and pepper and a beautifully caramelized exterior. So often, marinades with Asian flavors tend to overwhelm the flavor of fish, so that it's essentially a canvas and nothing else. Too much soy sauce and toasted sesame oil and everything pretty much tastes the same to me.
Thankfully, that's not the case with this recipe from Bobby Flay. It's extremely subtle, with the funky, salty depth of miso providing the main flavor. Mirin, a sweetened rice wine, along with rice vinegar, bring a balance of sweet and tangy, the ginger a touch of spice. The result lets the salmon shine while adding an undertone of flavor that doesn't overdo it. It's the kind of marinade to scrawl on a notecard and whip out on nights when you're out of ideas.
- Yield:4 servings
- Active time: 20 minutes
- Total time:50 minutes
- 1/4 cup white miso
- 1/4 cup mirin
- 2 tablespoons unseasoned rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons minced green onions
- 1 1/2 tablespoons minced fresh ginger
- 2 teaspoons toasted sesame oil
- 4 salmon fillets, 6 to 8 ounces each
- Salt and freshly ground pepper
In a small bowl, whisk together the first 7 ingredients until smooth. In a small baking dish, cover the salmon fillets with the marinade and turn a few times to coat. Cover and marinate for 30 minutes, turning occasionally.
Remove the fillets from the marinade and season with salt and pepper. Preheat a grill (or broiler). If using a grill, grill the salmon skin-side down until the skin is golden and crisp, about 3-4 minutes, then turn over and grill an additional 3-4 minutes. If using a broiler, broil skin-side down without flipping, until the salmon is cooked through and well-caramelized on the top, 4-5 minutes. Serve with rice.