Pan-fried Salmon With Miso
鮭の味噌漬け焼き
07/09/2022
My family like the taste of miso, fermented flavour and the aroma of grilled miso, especially my boy likes salmon fillet with miso. This is one of the dishes regularly served on our table.
Ingredients
4 salmon fillets, skin on
½ teaspoon salt
Wheat flour
3 tablespoon oil
For marinade
2 tablespoons miso
1 tablespoon mirin
Directions
1.Sprinkle the salt
Place the salmon fillets in a tray, sprinkle the salt over the fillets to get rid of its smell and excess water. Keep them in the fridge for 10 minutes. Gently draw off the excess water with a paper towel.
2.Marinate the salmon fillets
In the meantime prepare the marinade. In a small bowl add the miso and the mirin and mix them well. After taking the fillets out of the fridge, draw off the excess water with a paper towel. Place the salmon fillets in a container or a tray and spread the mixture on the fillets to marinate all over. Cover it with a lid or cling film and allow to marinate overnight or longer in the fridge.
3. Coat with the wheat flour
Gently remove the mixture from the salmon fillets with a paper towel and place them in a shallow dish. Dust them all over with some wheat flour and shake off the excess.
4.Grill the fillets
Heat a frying pan over a low heat and add the oil. Place the fillets skin-side down and cook until the surface turns slightly whitened (about 5 minutes). Turn the fillets over and keep cooking on a low heat without scorching too much. Oops! I did it! Repeat with the remaining sides. Transfer the salmon to a plate.
If you would like to add colour on the plate, saute the bell peppers on another frying pan, drip a few drops of soy sauce and lace some each with the salmon.
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