Grilled Miso Glazed Salmon
….The MiSo seasoned grilled fish made with plump and tender cod is one of the family’s favorite dishes. However, today instead of cod, I made MiSo seasoned grilled salmon. I marinated the salmon in the seasoning sauce for about a day and then baked it in the oven. The salmon itself is rich in good fats, so there was no need to add extra olive oil. Especially since salmon isn’t our family’s preferred fish, it was a challenge with a new recipe. I wondered how the unique aroma of salmon would change. I was also concerned whether the tender salmon flesh would become firm. A bit cautious, I compared the MiSo sauce-coated salmon fillet and belly, trying to see how they differed. For grilled fish, the white miso lent a more subtle taste, so I chose that, grated some ginger, and enhanced the flavor with seasoned my Mat-Gan-Jang. After being baked, the slightly cooled tender belly and slightly hardened salmon fillet were complemented smoothly by the avocado salad placed alongside. My husband enjoyed it, mentioning that it paired well with the pickled fennels. Occasionally, the challenge of new flavors left its mark on the dining table with heartfelt effort.
Servings: 3
Time: 30 minutes (It’s also good to marinate the salmon in miso sauce for about a day)
Ingredients:
- 450 g salmon fillets, pat dry
- take 1/4 of a pumpkin, remove the seeds, peel it, and slice it
- 1 avocado, diced
- 2 tsp Mat-Gan-Jang
- 1 tsp vinegar
- 1 tsp fresh wasabi, grated
- some pickled fennels
- 1 tbsp avocado oil
- 3 green onions, minced
For miso sauce:
- 2 tbsp white miso paste
- 2 tbsp Mirin
- 1.5 tbsp honey
- 1 tbsp Mat-gan-Jang
- 1 tbsp sesame oil
- 1 tsp ginger
- black pepper to taste
Cooking Instructions:
- Combine the white miso paste, Mirin, honey, Mat-Gan-Jang, sesame oil, ginger, and black pepper in a bowl, and mix them well.
2. Neatly marinate the salmon with the miso sauce and refrigerate it for a day.
3. After one day, preheat the oven to 395°F. Place the salmon on a baking pan.
4. Cook in the preheated oven for about 15 minutes.
5. Meanwhile, heat a pan over medium-high heat and add the avocado oil. Grill the pumpkin until it’s cooked. Set aside.
6. Place the avocado in a bowl and gently mix in the mat-gan-jang, vinegar, and fresh wasabi. Set aside.
7. After 15 minutes, turn off the oven and place the cooked salmon on a countertop.
8. Transfer the cooked pumpkin to a serving plate.
9. Place the cooked salmon on top of the pumpkin.
10. Place the avocado and fresh wasabi on the side.
11. Place the pickled fennel on top of the pumpkin.
12. Place the green onion on top of the salmon.
13. Serve it.
You can also view this recipe on Instagram.
