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Grilled Miso Salmon

   

I’ve finally got down to it!
Finally bought a grill pan! *hyper excited*

My Grill Pan
New “cast” at NoobCook (corny) : Berndes Grill Pan, hanging precariously on a thin 3M Command hook for art’s sake.

First I’ve to admit that I didn’t really research about what brand to get. As I was browsing at other brands of grill pans at CK Tangs, a salesgirl approached me and promoted the Berndes one. Well I haven’t heard of the brand before, but I thought it looks quite cutish and sterdy, and it was going at a promo price of S$100 instead of the regular S$300 (though I am not sure if they just made that up, most of the time the household departments along Orchard Road have identical pricings). But anyway, I’m just happy that I’ve got a grill pan, finally! Here’s to more grilled food in future =D

And the very first dish that I whipped up with the grill pan is this grilled miso salmon.

“A scattering of vegetables and a perfect indoor
grill pan, these are but finishing touches
on slabs of salmon marinated in the fermented
soy paste known as miso.”

(written by The Well-Seasoned Cook)

Grilled Miso Salmon
Grilled Miso Salmon

(served with asparagus, assorted peas & topped with bonito flakes)

One of the main reasons I wanna get a grill pan is because I’m attracted to the beautiful grill lines made on the food after the grilling. Wait, not because it’s (supposedly) healthier? Yeah, and that too :P

So here’s how I made it.

Ingredients
(Serves 2)

(A) Main Ingredients::
- 2 salmon fillets
- 1 cup frozen vegetables/peas, cooked in microwave or steamer according to package instructions.
- some stalks of aspragus, remove hard skin along lower stalk using a butter knife
- bonito flakes (for garnishing)

Miso Paste

(B) Paste for miso marinate::
- 2 tbsp miso paste
- 1 tsp light soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp sake or white cooking wine
- a bit of black pepper

Directions

1. Add the ingredients listed at (B) in a small bowl. Mix well.
2. Pull out the bones from the salmon fillet using your fingers or a tweezer.
3. Marinate the salmon fillets with the ingredients you mixed in step 1. Leave in fridge for at least half an hour, and longer if you can.
4. Season the asparagus with some salt and pepper, then grill.
5. Grill the salmon fillets, skin side down first, for about 4 minutes each side (or till lightly browned) over medium fire.
6. Serve cooked salmon fillets with the asparagus and mixed vegetables, and topped with bonito flakes.

===

Weekend Herb Blogging Logo

This post is my entry for this week’s WHB, hosted by The Well-Seasoned Cook, featuring the ingredient miso. Miso is a form of fermented soy beans and is an essential condiment in Japanese cooking. It’s useful to always have miso in the kitchen, as it can be used to make a quick soup base just by mixing some paste with hot water, and at the same time it’s also versatile enough to be used for marinating & stir-frying.

I’ve learnt something new today from this site, which broadly categorises miso into 3 groups, namely:

- White Miso :: “Light or white miso is mild and sweet. It may be mild but, to me it’s not subtle. It comes from warmer climates in the south, where fermentation goes quickly and requires less salt. It’s typically used in salad dressings and lighter dishes.”

- Red Miso :: “Medium (red) miso is the most versatile. It’s a good choice for recipes that don’t specify a particular type. And it’s a knockout in tomato sauce.”

- Dark Miso :: “Dark miso is stronger, saltier and more mature. It’s made in northern Japan, where the colder climate calls for a longer fermentation and more salt to keep the miso from spoiling. Its full-bodied flavor works best in wintry soups and stews.”

Ambassador for Miso Paste
Erm so I guess mine is red miso? =x
Bought for only 100 Yen at Tokyo’s Daiso, and it’s a bit too salty for my palate. Think I have to buy better ones next time …

Grilled Miso Salmon
Another Photo: Grilled Miso Salmon (served with mango salsa pasta)

==

Informative links about Miso

- SFGate
- Wiki
- About.com

                                           

Leave a Comment





25 Responses to “Grilled Miso Salmon”

  1. wiffy — April 23, 2008 @ 5:20 am

    Lydia:: Thank you! =)

    Nilmandra:: Gasp that’s cheap! Actually I did see a S$30 grill pan, but it was light and flimsy so I decided to settle for the more expensive one, sigh. I’ve not tried white miso b4, I think I should look out for it ;)

    Reply

  2. Kalyn — April 23, 2008 @ 11:19 am

    I love my grill pan. It’s great for times when you can’t grill outside. The salmon looks delicious!

    Reply

  3. pablopabla — April 23, 2008 @ 1:45 pm

    That’s creative! I didn’t know that miso could be used as a marinate. I should try this recipe one day :D

    Reply

  4. GirlCanBake — July 22, 2008 @ 2:48 am

    that’s one good looking grill pan! And the fish looks absolutely amazing!

    Reply

  5. Ippo456 — August 5, 2009 @ 8:52 am

    I tried this on tuna & it’s good :D
    I added a small amount of honey & daisho (because I used low sodium miso, so it would’ve been a bit bland without daisho), too.

    Reply

  6. stephanie — November 7, 2010 @ 3:54 pm

    In japan at the salmon festival they cook big chunks of salmon on wooden chopsticks over hot fire ambers with theirs own version of this miso sauce! Its so delish….I just got a fresh caught free salmon the other day so I think I will try my luck on an actuall grill using Your sauce recipe! Wish me luck

    Reply

  7. Raven Jade — August 11, 2011 @ 6:10 pm

    Do you have to wash the marinade off be4 cooking? And where can you get white miso in Singapore?

    Reply

    • wiffy replied: — August 12th, 2011 @ 1:26 pm

      Hi, don’t need to wash the marinade before cooking. White miso I believe u can get at Isetan Scotts supermarket.

      Reply

  8. Alice — April 30, 2013 @ 8:07 am

    Can i grilled in oven? Do I use the broil or bake function? I see some recipes that says baked salmon or grilled salmon. I am really confused between which function to use for the oven.

    Reply

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