Salmon Miso Sauce Recipe. Other Fish Variations
Salmon Miso Sauce gets its luxurious texture from miso.
The miso in salmon miso sauce makes an instant thick and rich natural sauce, even as it is a snap to make. This salmon is ready in minutes! The Asian flavors work beautifully to make a perfect sauce, thanks to the miso, naturally and without any further steps than the baking of the whole dish.
Don’t hesitate to replace the salmon with other interesting fish you might find on shopping day:
Even trout or tilapia. When you are in a more luxurious mood, substitute bass or scrod for the tilapia.
As you know I have no end of fantastic salmon recipes on my blog. To name a few: Salmon Fennel Tajine, pickled salmon, cold poached salmon, salmon pomegranate sauce. And many more. Keep going!
- 3 1/2 pound boneless side salmon (with or without skin)
- 1∕3 cup dark or white miso paste
- 3 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- ¼ cup sake (liquor stores)
- Ground pepper to taste
- 8 scallions, sliced very thin
Preheat the oven to 450°F. Place the fillets in a baking pan just large enough to fit in one layer. Whisk the miso paste, sesame oil, rice vinegar, sake and pepper in a bowl, and spread evenly on top of the fillets. Scatter the scallions and mushrooms (if using) on top of the fillets. Bake for fifteen minutes. Serve warm or at room temperature, topping each serving with the cooking juices and mushrooms.
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