I made this salmon at home for my parents. It was so so good. The marinade packs an incredible amount of flavor and once grilled, I just kept wanting to eat more! I made Shredded Brussels Sprouts with Parmesan and Vegetable Fried Rice to go with it. This is a great Food Network recipe from Bobby Flay that I cannot wait to make again!
Ingredients:
1/4 cup miso
1/4 cup mirin
2 tablespoons rice vinegar
2 tablespoons scallions, sliced
2-inch piece of ginger, minced
2 teaspoons toasted sesame oil
salt and pepper
4 salmon filets, 6-8 ounces each
yuzu juice, for drizzling
Note: To substitute for yuzu juice, mix the juice from 1 orange with the juice from 3 limes.
Preparation:
1. Season salmon with salt and pepper.
2. To make marinade, mix together miso, miring, rice vinegar, scallions, ginger, and sesame oil.
3. Place salmon in a shallow dish and pour marinade over the fish. Marinate for 2 hours, flipping the fish at the hour mark.
4. Heat grill to medium heat. Remove salmon from marinade and grill for about 3-4 minutes per side.
5. Drizzle with yuzu sauce and serve.
Ingredients:
1/4 cup miso
1/4 cup mirin
2 tablespoons rice vinegar
2 tablespoons scallions, sliced
2-inch piece of ginger, minced
2 teaspoons toasted sesame oil
salt and pepper
4 salmon filets, 6-8 ounces each
yuzu juice, for drizzling
Note: To substitute for yuzu juice, mix the juice from 1 orange with the juice from 3 limes.
Preparation:
1. Season salmon with salt and pepper.
2. To make marinade, mix together miso, miring, rice vinegar, scallions, ginger, and sesame oil.
3. Place salmon in a shallow dish and pour marinade over the fish. Marinate for 2 hours, flipping the fish at the hour mark.
4. Heat grill to medium heat. Remove salmon from marinade and grill for about 3-4 minutes per side.
5. Drizzle with yuzu sauce and serve.