Ingredients
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1 lb White Miso Paste
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5 fl oz Mirin
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5 fl oz Sake
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4 oz Soy Sauce
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2 oz Ponzu Sauce
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4 lbs Boneless Salmon
Directions
The salmon of Hokkaido are prized for their clean taste; in this recipe, the rich salmon is paired with miso, which is made from salted and fermented soybeans. The slightly salty miso enhances the flavor of the salmon and yields a very flavorful and moist salmon fillet.
Steps
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1
Done
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Combine the miso, mirin, sake, soy sauce, and ponzu sauce in a mixing bowl, and mix thoroughly. |
|
2
Done
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Coat the salmon fillets with the miso marinade, cover, and refrigerate for at least 6 hours (and no more than 1 day). |
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3
Done
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Preheat the oven to 350 degree F. |
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4
Done
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Remove the salmon from the marinade and wipe off any excess. Place the salmon fillet in the oven and roast for 10–15 minutes, or until fillets are not quite cooked all the way through; remove and serve. |
