Grilled Miso Salmon

Grilled Miso Salmon
(served with asparagus, assorted peas & topped with bonito flakes)
One of the main reasons I wanna get a grill pan is because I’m attracted to the beautiful grill lines made on the food after the grilling. Wait, not because it’s (supposedly) healthier? Yeah, and that too :P
So here’s how I made it.
Ingredients(Serves 2)
(A) Main Ingredients::
- 2 salmon fillets
- 1 cup frozen vegetables/peas, cooked in microwave or steamer according to package instructions.
- some stalks of aspragus, remove hard skin along lower stalk using a butter knife
- bonito flakes (for garnishing)

(B) Paste for miso marinate::
- 2 tbsp miso paste
- 1 tsp light soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp sake or white cooking wine
- a bit of black pepper
Directions
1. Add the ingredients listed at (B) in a small bowl. Mix well.
2. Pull out the bones from the salmon fillet using your fingers or a tweezer.
3. Marinate the salmon fillets with the ingredients you mixed in step 1. Leave in fridge for at least half an hour, and longer if you can.
4. Season the asparagus with some salt and pepper, then grill.
5. Grill the salmon fillets, skin side down first, for about 4 minutes each side (or till lightly browned) over medium fire.
6. Serve cooked salmon fillets with the asparagus and mixed vegetables, and topped with bonito flakes.
===

This post is my entry for this week’s WHB, hosted by The Well-Seasoned Cook, featuring the ingredient miso. Miso is a form of fermented soy beans and is an essential condiment in Japanese cooking. It’s useful to always have miso in the kitchen, as it can be used to make a quick soup base just by mixing some paste with hot water, and at the same time it’s also versatile enough to be used for marinating & stir-frying.
I’ve learnt something new today from this site, which broadly categorises miso into 3 groups, namely:

- White Miso :: “Light or white miso is mild and sweet. It may be mild but, to me it’s not subtle. It comes from warmer climates in the south, where fermentation goes quickly and requires less salt. It’s typically used in salad dressings and lighter dishes.”
- Red Miso :: “Medium (red) miso is the most versatile. It’s a good choice for recipes that don’t specify a particular type. And it’s a knockout in tomato sauce.”
- Dark Miso :: “Dark miso is stronger, saltier and more mature. It’s made in northern Japan, where the colder climate calls for a longer fermentation and more salt to keep the miso from spoiling. Its full-bodied flavor works best in wintry soups and stews.”


http://www.noobcook.com/grilled-miso-salmon/