This is a very simple and fast (therefore speedy) way to make miso salmon when you are in hurry since there is no need to marinate and you still get the miso flavor in the salmon. The more elaborate method require an overnight (at least) marinate, which you can find here. You can use this method with to cook other fish.
By the way, excuse me the pictures…did not elaborate, but trust me the salmon taste better than in look …
2 salmon filet, cut in half.
1 tablespoon miso paste
½ tablespoon sugar
3 tablespoon water
½ tablespoon cooking wine
1 tablespoon olive oil
In a bowl add the miso paste, sugar, water and the cooking wine, mix well. Cover the salmon filet with the miso paste, in the meantime heat the olive oil in a skillet, place the salmon and add approximately ¼ to 1/3 cup of water and cover (to cook the salmon). Once the water evaporates let the salmon brown both side.
Serve warm with rice.
Did you know that miso is a product produced by the fermentation of soybeans? It can be made of rice or barley as well, but typically of soybean. Miso is a traditional Japanese food which has gained world-wide interest. It is usually very salty, therefore it is used for sauces, pickling vegetables or meats, or to make miso soup by mixing dashi (mixture of edible kelps and shaved dry tuna fish – we can elaborate more next time).
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