Believe it or not, the last time I made this dish was over 10 years ago for a party that we hosted at our home. Over 2 days of cooking and prepping, I went crazy and made over 13 dishes … appetizers, main dishes, desserts, charcuterie board. All of these happened pre-kid of course, which felt like a couple of lifetimes ago.
From time to time, I bake salmon fillets in the oven for dinner, but I only season them with salt and pepper. Starting this blog motivates me to do a little bit more, and I got a “Wow” from Ben, my oldest. So here we meet again, miso infused salmon!
Miso Infused Salmon Fillet
800g salmon fillets
1/4 cup white miso
4-5 tbsp mirin
2 tbsp soya sauce
few cloves of crushed garlic
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Make the marinate by mixing all the seasoning in a bowl, stir well. Zip lock bags are your friend here. Line the fillets in a large zip lock bag and pour the miso seasoning in the bag and seal. Gently massage the salmon so the paste covers all the fillets. Put in the fridge for a few hours or overnight.
Preheat oven to 180C. If you are like me, you want to save all the miso goodness and just put the fillets in the oven as-is, but I found out the hard way that miso burns quickly. So gently wipe off your tears and the miso with a spoon. Or if your bond with the miso is too strong to break, look away and have someone else do it for you. Bake the fillets for about 15 minutes and there you have it, miso infused salmon for dinner. Served with steamed broccoli and rice.
Make a mess. One kitchen at a time.
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