Miso Salmon (Nobu Style)

Ingredients

• 0.25 cup mirin
• 0.25 cup sake
• 0.333 cup miso paste
• 0.333 cup cane sugar
• 2 lb salmon (Deboned and cut into fillets)

Steps

1. 1

   Place the mirin and sake in a saucepan and boil for 3 minutes.

2. 2

   Add the cane sugar and miso paste to the saucepan. Cook for a couple of minutes without allowing the mixture to boil.

3. 3

   Remove the marinade from the heat and let it cool.

4. 4

   Pour the cooled marinade over the deboned salmon fillets, coating the fish. Cover the fish very tightly.

5. 5

   Marinate the covered salmon in the refrigerator for 24 hours.

6. 6

   Broil the marinated salmon for about 7 minutes, keeping a close eye on it because ovens vary. Broil until the fish looks cooked and flaky.

Notes

The source does not specify a broiler temperature or an exact doneness cue beyond watching the fish closely; use your oven's broiler settings and monitor carefully. The transcript describes the finished salmon as slightly sweet, a little tart, and flaky.

Nutrition per serving

• main
• seafood
• broiled
• Japanese-inspired
• make-ahead
• high-protein
• gluten-free