Salmon marinated in a sweet and salty miso sauce, similar to teriyaki sauce.
- 4 to 6 (1-1/2 lbs.) fresh wild salmon fillets
- 1 c. mirin
- 1 c. sake
- 1/2 c. orange juice
- 1 c. sugar
- 1 T. soy sauce
- 1 1/2 c. white miso paste
- 2 T. red miso paste
- 1 T. sesame oil
- 1 T. fresh chives chopped
- To make the marinade, combine mirin, sake, orange juice and sugar in a sauce pan. Bring to a simmer, stirring constantly until sugar is dissolved. Continue to simmer for 3-5 minutes, until the alcohol burns off.
- Remove from heat and whisk in soy sauce, white and red miso paste until mixture is creamy. Set aside to cool.
- When marinade is cooled, pour it into a re-sealable bag with the salmon fillets and seal. Gently massage the marinade into the salmon, coating the fish well. Marinate in the refrigerator overnight.
- When ready to cook the fish, preheat oven to 350 degrees.
- Take fillets out of the plastic bag and wipe off the marinade. Pat fish dry.
- Heat oil in a large oven proof fry pan or skillet over medium-high heat. Sear salmon fillets 2-3 minutes on each side. Remove the pan to the oven and bake until fish is cooked through. Garnish with chives.
- Cook's Note: Miso paste is available at Asian grocery and health food stores.