Saturday, January 20, 2007

Grilled miso salmon

1/2 cup mirin
2 tablespoons minced fresh chives or green (spring) onion tops
1 tablespoon yellow miso
1 tablespoon low-sodium soy sauce
1 teaspoon tahini
1 teaspoon peeled and minced fresh ginger
4 salmon fillets, 5 ounces each, skinned
2 tablespoons chopped fresh cilantro (fresh coriander)
1 teaspoon sesame seeds, toasted

In a shallow baking dish, whisk together the mirin, chives, miso, soy sauce, tahini and ginger. Add the fish to the marinade and turn to coat. Cover and marinate in the refrigerator for 1 to 2 hours, turning the fish occasionally.

Prepare a fire in a charcoal grill or place a grill pan over high heat. Remove the fish from the marinade and pat dry. Discard the marinade. When the grill or pan is very hot, place the fillets on it and cook, turning carefully with a spatula, until grill-marked, firm to the touch, and opaque in the center, about 4 minutes on each side.

Transfer the fillets to a serving platter. Garnish with the cilantro and sesame seeds and serve immediately.


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