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Miso Marinated Salmon

post #1 of 5
Thread Starter 
I'm having some people over for dinner in a few weeks, and am looking for a recipe for Miso Marinated Salmon. I helped a chef-instructor of mine prepare this dish for a catering event some time ago. if I'm not mistaken, he took the idea from Nobu's cookbook. It was salmon marinated in sweet miso and slow roasted (200 degree convection oven).

I looked everywhere I could think online for a similar recipe to no avail. Anyone have that recipe or a similar one by any chance?

I'm going to serve it with (I think) a wasabi rissoto (tell me if that idea sucks--I thought it would go good with the asian flavors). I've never seen a wasabi rissoto before, so I'm gonna try a test batch before I serve it. Also gonna serve it with either sauteed spinach with ginger and garlic or baby bok choy cooked with ginger and garlic.

Anyways, any thoughts, tips, ideas, etc are appreciated.

~someday
post #2 of 5
Hey oh

Ok, not specifically what you are after, but you may find some inspiration in this:

http://www.netlaputa.ne.jp/~namazu/constant/
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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post #3 of 5

http://www.google.ca/

And the resuls are:

http://www.thedenverchannel.com/food...89/detail.html


Nobu's Miso Salmon


  • 2 lbs salmon fillets, skin on
  • 2 cups Den Miso, recipe follows
Cut fish into 8 (4-ounce) pieces. Place fish in 1 layer in a shallow dish. Pour 2 cups den miso over fish, turning to coat thoroughly. Cover with plastic wrap, and marinate in refrigerator for 2 to 3 days, turning once a day.Heat broiler to high. Remove fish from marinade, and place on a baking sheet, skin side down. Broil until caramelized, 2 to 3 minutes. With a flat spatula, turn fish, and broil 2 to 3 minutes more. Serve immediately. Yield: 6 to 8 servings.


--Recipe courtesy Nobuyuki MatsihisaDen Miso:
  • 1 1/2 cups white miso
  • 3/4 cup sugar
  • 3/4 cup sake
  • 3/4 cup mirin
Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine, using a heavy whisk. Cook over boiling water, stirring frequently until sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool.
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
Reply
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
Reply
post #4 of 5
Thread Starter 
Hey thanks a lot...I really appreciate the help.

~Someday
post #5 of 5
How did the wasabi risotto turn out?
Slainte!

Susan
vloglady@hotmail.com
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Slainte!

Susan
vloglady@hotmail.com
Reply
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