Friday, 4 March 2011

Miso Salmon

So there is no shortage of recipes out there for miso-glazed salmon. This one is not glazed. It's marinated. And it has booze. And I'm not very precise with my measurements. So enjoy!


WILD Salmon fillets. The not so wild ones are full of things like sea lice and failure (2, 4, however many you need. I buy my fish pre-cut at the store because I'm lazy)

2 heaping spoonfuls white miso paste
1/4 c soy sauce or tamari
juice of 1/2 lemon
1 tbsp honey
2-3 tbsp (or more) sake


Mix all ingredients together and marinate at least 12 hours, or longer for extra yum. Grill salmon for about 4 mins per side, depending on the salmon's thickness.

Serve with your choice of sides, such as brown rice and salad. I had mine with a green salad and some sauteed kale. You don't know how to make sauteed kale? Well aren't you in for a treat. Here's how:

Wash a bunch of kale and cut into small pieces
Heat some olive oil in a large saute pan on low and throw in 2 cloves of minced garlic
Once you can smell the garlic, add the kale with a pinch of salt and move it around in the flavoured oil for a few minutes or until it's as done as you like. If you would like to steam it, but the lid on your saute pan and let it cook for a few minutes.
Kale should never be mushy. Mushy kale is why people hate kale.

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