It took some time to get The Wife into sushi. Like vegetables and salad, it was a process where I had to start bland and small to get her comfortable, then slowly introduce the more complex. She started with California roll and other cooked rolls, before moving on to raw tuna, crab and other tasty morsels of raw goodness. While we would wait for sushi to be delivered, she would house bowls of miso soup. It’s to the point where she buys the packets of instant soup to make at work.
I don’t venture too far into Asian cooking, simply because I don’t know much about it. That said, I was looking for a new way to prep fish fillets and flank steaks. While shopping a couple of weeks back for Niku Udon, I picked up a package of miso just in case my foray into Japanese noodles went awry. It didn’t, so tonight I cracked into the package for the first time to prep some salmon fillets. Nothing special here, really. The miso, mixed with mirin and white wine, made for a very flavorful marinade. I pan-seared the filets and served them with a citrus soy sauce. The miso knocked out that fishy flavor that turns some people away from the orange fish.
And, I have a bunch of miso leftover for The Wife to make soup.
By Jared Paventi
- 3/4 cup shiromiso (light soybean paste)
- 4 tb mirin (sweetened sake cooking wine)
- 4 tb dry white wine or sake
- 2 tb soy sauce
- 2 6-ounce salmon fillets
- 1 tb olive oil
In a mixing bowl with high sides, add the miso paste, mirin, wine and soy sauce. Whisk together until smooth. Set the fillets in the miso and allow to marinate for at least 30 minutes in a refrigerator.
Heat a deep skillet on high and add olive oil. When the oil shimmers, use a fish spatula to gently lift the salmon fillets from the bowl and set in the frying pan. Cook 5-8 minutes each side (depending on thickness) on medium, or until cooked through. Serve hot.