Salmon Grilled with Ginger and Miso

This is usually marinated in the miso sauce but why not try grilling it for something different?

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Cook: 30 min

Ingredients

Salmon fillet (tail end is less fat and healthier) 350-400g
A
Miso 3 tbsp
Sake 1 tbsp
Light brown sugar 1 tbsp
Sesame seeds as required
Asparagus 5-10
Or radish 1/2-1 pack

Method

1
Preheat the oven 200-220C (Gas mark 6-7).
2
Pat salt on both sides of the salmon and keep aside for 10 minutes. Pat the salmon dry.
3
Rub the vinegar onto the salmon with your finger and place on a rack skin side down and grill each side for 8-10 minutes.
4
Rub all the ingredients A onto the non-skin side and put under the grill again for 5-10 minutes until nicely browned.
5
Emjoy with finely sliced radish (salted and squeezed and add Ponzu and mix) or boiled asparagus.
6
I used this organic Korean miso.

Tips & Note

●Use your finger to rub in the vinegar so that the fish doesn't stick to the grill rack.

Salmon Grilled with Ginger and Miso

This is usually marinated in the miso sauce but why not try grilling it for something different?

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Cook: 30 min

Ingredients

Salmon fillet (tail end is less fat and healthier) 350-400g
A
Miso 3 tbsp
Sake 1 tbsp
Light brown sugar 1 tbsp
Sesame seeds as required
Asparagus 5-10
Or radish 1/2-1 pack

Salmon Grilled with Ginger and Miso

Recipe ID :724 Posted on 07 JUN 2015

Serves 4

Cook 30min
views 4,045
printed 137

saved 6

This is usually marinated in the miso sauce but why not try grilling it for something different?

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Ingredients

Print Ingredients Email Ingredients
350-400g
3 tbsp
1 tbsp
1 tbsp
as required
5-10
1/2-1 pack

Method

Cook
30min
1
Preheat the oven 200-220C (Gas mark 6-7).
2
Pat salt on both sides of the salmon and keep aside for 10 minutes. Pat the salmon dry.
3
Rub the vinegar onto the salmon with your finger and place on a rack skin side down and grill each side for 8-10 minutes.
4
Rub all the ingredients A onto the non-skin side and put under the grill again for 5-10 minutes until nicely browned.
5
Emjoy with finely sliced radish (salted and squeezed and add Ponzu and mix) or boiled asparagus.
6
I used this organic Korean miso.

Tips & Note

●Use your finger to rub in the vinegar so that the fish doesn't stick to the grill rack.

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Nagomi Kitchen
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