Photograph by Bennett Pruitt
For as long as I can remember, seafood has always been a daily partake. Eating seafood at any time of the day was a normal routine when I was growing up. There could be three different protein dishes in one menu, including vegetables. In a meal there is never a main course, but a menu composed of several dishes with their own unique flavors coming together in harmony.
So when I crave fish, salmon is high on my list. It’s easy to find, and easy to cook. One of my favorite ways to cook is with miso, a Japanese fermented soybean paste. It has a distinctive salty flavor without an intimidating aroma.
Miso-Glazed Salmon
Serves 4
4 pieces salmon steaks or fillets
2 tbsp miso paste
2 tbsp soy sauce
2 tbsp mirin (Japanese sweet cooking seasoning)
2 tbsp water
¼ cup sake or any rice wine
3 tbsp canola oil
Mix miso paste, soy sauce, mirin, water, and rice wine together in a liquid measuring cup until miso has completely dissolved. Put salmon in a shallow pan and pour marinade over it. Marinade for at least 30 minutes or up to 2 hours.
Heat oil in a large skillet over medium high heat, and add salmon pieces in a single layer. Set marinade aside. Cook until a light brown crust is formed and the flesh is opaque, about 5-8 minutes on each side depending on the thickness of the salmon. Remove from heat and set aside while making the sauce.
To make miso sauce, bring leftover marinade to a boil in a small saucepan with ¼ cup water, let boil for a couple minutes. Stir in ½ cup heavy whipping cream and cook until bubbly, about 3- 5 minutes.
Pour over salmon and serve with Japanese rice and a vegetable side dish.
