Miso sauces have recently moved out of Japan and into the global culinary landscape—and why not? Here, the fermented bean paste, familiar as a soup base, becomes a sweet, delicious glaze, turning a simple roast salmon into an international sensation.Ingredients
Total Time: 25 minutes
1/3 cup white miso, (see Ingredient note)
1 large egg yolk
1 tablespoon sugar
1 tablespoon sake, (see Ingredient Note)
1 tablespoon mirin
1 teaspoon matcha, (see Note), optional
3 tablespoons water
1 1/2 pounds salmon fillet, (about 1 inch thick), cut into 6 portions
Prepare through Step 1, cover and refrigerate for up to 2 days.
Place miso in a small double boiler. Whisk in egg yolk, sugar, sake, mirin and matcha, if using, until smooth. Cook over simmering water, whisking, until the mixture begins to thicken, about 2 minutes. Gradually whisk in water and continue whisking until the sauce is thick enough to coat the back of a spoon, about 4 minutes. Scrape into a bowl and set aside.
Preheat broiler. Line a baking sheet with foil and coat with cooking spray.
Arrange salmon, skin-side down, on the prepared baking sheet. Dip your fingers into cold water and lightly moisten the top of the fish. Broil the salmon 4 to 6 inches from the heat source until just cooked through, 6 to 8 minutes, depending on the thickness of the fish.
Remove the salmon from the broiler. Put 1 tablespoon of the miso sauce over each portion, spreading evenly. Return the salmon to the broiler and continue cooking, shifting the baking sheet as necessary, until the salmon is cooked through and the topping is lightly browned, about 1 minute. Serve with lemon wedges.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1/2 other carbohydrate
- 2 medium-fat meat
- Carbohydrate Servings
- Selenium (47% daily value)