In a little while, the salmon will be everywhere, and you’ll need a new way to cook it. This is a recipe that will delight you for years to come. The sauce is awesome on fish or beef, plus it keeps in the fridge and reheats well. I cannot tell you how simple and elegant this dish is—you have to see for yourself.
Grilled Salmon Miso Yaki
4 salmon filets, each about 6–7 ounces . . . I use skin-on fish
and score it.
3 T. miso paste
1/3 c. sake
1/4 c. mirin
2 T. sesame seeds
Combine all ingredients and marinate overnight.
Take salmon from marinade, season with sea salt, and grill to medium rare.
Serve it over sautéed greens (spinach works well) and a dollop of the miso-yaki sauce on top. I serve rice on the side and usually some grilled eggplant with soy, radish, and lemon or a cucumber salad. Serves 4.
MISO YAKI SAUCE
2/3 c. miso paste . . . Use a good one. I get mine at
2 egg yolks
1/2 c. sake
6 T. sugar
4 T. dashi, Japanese bonito stock . . . I keep some on-hand in
the freezer, but feel free to use some instant hon-dashi if you
like. It works fine. I have also made this dish in a speed
competition and used 1/4 t. of the hon-dashi powder in
straight form, right out of the jar, without rehydrating it,
and it worked great.
Combine in a double boiler over low boil, whisking until eggs have set and sauce is thick. Cool and serve warm. You will have leftover sauce—I love it on hard-scrambled eggs (very foo yong-esque) and on grilled beef the next night for dinner.