“Miso and ginger combined have that special umami sensation that makes everything taste good.”
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup white miso
- 1/4 cup mirin
- 2 tablespoons unseasoned rice vinegar
- 2 to 3 tablespoons soy sauce
- 2 tablespoons minced scallions
- 1 1/2 tablespoons minced fresh ginger
- 2 teaspoons toasted sesame oil
- 4 8-ounce skin-on salmon fillets
- Kosher salt and freshly ground pepper
- Yuzu juice, for drizzling (optional)
Instructions
- Whisk together the miso, mirin, vinegar, soy sauce, scallions, ginger and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
- Preheat a grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin-side down and with the cover closed, until golden brown and a crust has formed, 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 557 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 50 g |
| Cholesterol | 125 mg |
| Sodium | 1325 mg |