Miso-Marinated Salmon

Name: Miso-Marinated Salmon
Yield: Makes 4 Servings
Ingredients: Mirin or dry sherry, ⅓ cup (3 fl oz/80 ml); Sake or dry white wine, ¼ cup (2 fl oz/60 ml); Light brown sugar, 3 tablespoons firmly packed; White or yellow miso, ½ cup (5 oz/155 g); Soy sauce, 2 tablespoons; Baby bok choy, 2 or 3 heads, cut in half lengthwise; Salmon fillets, 4, about 1½ lb (750 g) total weight, skin and pin bones removed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

White or yellow miso, ½ cup (5 oz/155 g)

Dinner
Fish course
Pescatarian

Method

Marinate the fish

In a shallow glass or ceramic dish just large enough to hold the fillets in a single layer, stir together the miso, mirin, sake, brown sugar, and soy sauce. Add the fillets and turn to coat. Let stand at room temperature for 10 minutes, turning the fillets occasionally, or cover and refrigerate for up to overnight.
C