Unlocking culinary mastery: Transforming salmon with miso glaze
That secret component is miso, a versatile paste crafted from fermented soybeans. Renowned in Asian culinary traditions, miso paste brings a salty, earthy taste, bursting with umami. It’s this distinct flavor profile that can transform a simple piece of baked or fried salmon into a dish that tastes as if it's straight from a professional kitchen.
9:22 AM EST, February 28, 2024
How to prepare salmon with a miso glaze?
Miso, the fermented soybean paste, boasts a rich history with somewhat contested origins—some claim its roots lie in China, while others argue Japan is its birthplace. Regardless, miso is undeniably a cornerstone of Japanese cuisine. Available in varieties such as white (shiro miso) and red miso, each type brings its own flavor profile; white miso, fermenting for a shorter duration, offers a milder taste. Both, however, are excellent choices for salmon, with white miso often recommended in culinary guides.
Crafting flavorful marinades with miso paste is a breeze, perfectly complementing not only salmon but cod and tilapia as well. A base mixture of miso paste, soy sauce, and sugar lays the groundwork, with the inclusion of sake—a cherished Japanese alcoholic drink—or even dry white wine enriching the blend further.
Salmon in miso marinade: A recipe
Ingredients:
- ¼ cup of red or white miso,
- ⅓ cup of sake or dry white wine,
- 1 tablespoon of soy sauce,
- 2 tablespoons of vegetable oil,
- 1 teaspoon of sugar,
- 10.6 oz of salmon.
Preparation:
- Combine the marinade ingredients until smooth. Generously coat the salmon with the marinade and let it marinate for a few hours up to two days.
- When ready to cook, bake the salmon at 356 degrees F for 15 minutes. As baking concludes, switching to the broil setting can help achieve a beautifully glazed surface.
