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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 2 3
  1. didally — April 18, 2008 @ 6:20 pm

    Woah.. I wanted a grill pan too because of the nice grill marks! I guess we all like aesthetically pleasing food. Still hesitating to get one thou, yet I don’t want to use the oven just for a few sticks of kebabs.

    Your miso salmon looks delicious. I tried marinating pork loins with miso paste only. I shall try your method, with more seasonings.

    Reply

  2. Susan — April 18, 2008 @ 10:17 pm

    Love that first shot of the grill pan! All the other photos, too, for that matter! Thanks for sharing your delicious marinade for WHB.

    Reply

  3. Ling — April 19, 2008 @ 8:02 am

    Ah I love salmon! I would love to have that for lunch, dinner and supper! =D~

    Reply

  4. daphne — April 19, 2008 @ 5:38 pm

    I dont think I can cook without my grillpan either. That looks delish! and healthy as well. I really enjoyed the miso explanation at the end.

    Reply

  5. Joyce — April 19, 2008 @ 8:31 pm

    Grilled miso salmon will definitely tickle my taste buds as I am a huge fan of both miso and samon. Any chance of getting invited over for dinner the next time u whip this up?

    Reply

  6. Kevin — April 20, 2008 @ 6:35 am

    Looks good! Miso marinade is so simple and yet so tasty.

    Reply

  7. tigerfish — April 20, 2008 @ 4:54 pm

    Usually I use my portable George Foreman Grill to create those lovely grill marks and I usually do so to salmon fillets too :)

    You bought the miso in Tokyo and “smuggled” it back to S’pore? Or you bought them in S’pore Daiso? kekekekke….

    I did not know there were so many different forms of miso..thanks for the info.

    Reply

  8. wiffy — April 20, 2008 @ 4:58 pm

    didally:: Hee hope you get your grill pan soon and we’ll start seeing beautiful grilled food at your blog =D

    Susan:: Thanks for hosting this week’s WHB, it is a lot of fun =)

    Ling:: Hey girl long time no see! Hope u are getting on well =)

    Daphne:: Thanks for visiting my blog! =)

    Joyce:: Thanks =) You sure you dare to eat my cooking? =P

    Kevin:: Thanks! =D

    tigerfish:: U mean it’s illegal to bring back miso from overseas? ooooppsss =x Wahhh, you’ve got the George Foreman Grill, I want! hehe

    Reply

  9. Lydia (The Perfect Pantry) — April 20, 2008 @ 8:16 pm

    Enjoy your new grill pan! I love getting a new tool in my kitchen — I tend to use it for everything for a couple of weeks, until it settles into the rotation with other pots and pans. Looking forward to many more wonderful grill dishes!

    Reply

  10. Nilmandra — April 22, 2008 @ 3:25 am

    Wow I didn’t know griddle pans are so expensive in Singapore. I got mine for ร‚ยฃ10 = SGD30 in the UK O_o I love using it for fish and especially steaks. Also good for grilling vegetables like sliced eggplant, courgette/zuchinni and peppers. I personally prefer white miso to red miso, but I hear it’s an acquired taste (the stronger tasting and darker miso).

    Reply

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