For those of us in places where salmon is life (aka the Midwest because we generally can’t reliably find good, fresh fish besides salmon-and that’s still a toss-up sometimes) or for people who just love salmon, this recipe is a real winner because it’s a completely new way to cook and experience the fish! The flavors are Asian, but it produces something you’re unlikely to have tasted before. Plus it’s a quick dinner (aside from the marinating time!) because a) it’s fish and b) it’s broiled to cook. 
This recipe is a riff on the famous version done by Nobu Matsuhisa (from Nobu)-he marinates uber-fresh black cod in a miso-mirin marinade for 2 to 3 days before it sees the customer’s table. Luckily, we don’t have to wait that long!
Our salmon is marinated in mirin, white miso and sugar for 24 hours. This will flavor the meat, but also contains enough salt to help the meat retain it’s moisture when cooked to be moist and flaky. The marinade is scraped off before broiling, but the sugar in the marinade helps give us that beautiful blackened crust when broiled. I’ve seen some recipes with ginger and garlic included, which would most def be a delicious addition. And if I had been more mindful, I totally would have sprinkled some sesame seeds over the fish to make it even more appetizing. Maybe next time!
[tasty-recipe id=”34575″]
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