Eat this either as grilled salmon, or bake in the marinade to get a delicious sauce to have with your fish.
1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons rice vinegar or white wine vinegar
2 tablespoons Japanese soy sauce
2 tablespoons finely spring onion
1 1/2 tablespoons minced fresh ginger
2 teaspoons sesame oil
4 salmon fillets
Whisk the marinade ingredients together. Just as a hint: I use a fine grater to mince the ginger. It works a treat and is a lot easier than trying to use a food processor for a small piece of ginger, or mince it by hand.
Put the salmon in a flat dish and coat with the marinade. If you’re planning to bake it, use an oven-proof dish to save you having to transfer it later
Marinate for a minimum of 30 minutes in the fridge.
If baking, preheat the oven to 175C.
Cover the dish with foil and bake the fish for about 25 to 30 minutes, or remove from the marinade and grill for 3 or 4 minutes, skin side down until a crust has formed, then flip and grill for another 3 or 4 minutes. Be careful not to get the pan too hot. The sauce will burn quite quickly if you’re not careful.
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