Sunday, May 23, 2010

Salmon Misoyaki

This is one of my family's all-time favorite dinner recipes. It comes from Sam Choy's Cookbook, though I can't remember exactly which one it is. However, after making it multiple times, I do have the recipe memorized to a tee.

It is so simple, quick, and easy to make, but it tastes amazing. It's the perfect dish because it works for casual suppers as well as those times when you want to make something that looks fancy and appears elegant (but really only took you 30 min. in the kitchen). As for the ingredients, they can be found in any Asian grocery store. Just mix up the sauce, throw in your salmon fillets (it's alright if they're frozen, they'll just take a little longer to cook), and let the whole thing simmer for 30 minutes until the salmon is cooked through. That's all there is to it. So, now that you know the secret to this "gourmet" meal, I suggest you make it as soon as possible. It'll be a winner.

Salmon Misoyaki (adapted from Sam Choy's cookbook)

2 lb. salmon fillets
1 1/2 c. white miso
1 c. rice vinegar
1/2 c. mirin
1/2 c. water
1/2 c. sugar
fresh ginger, sliced (about 2 in.)

Combine the ingredients for the sauce and whisk until the miso is dissolved. Put the salmon fillets into a pot, cover with the sauce, and cook on high heat until the mixture boils. Once it boils, turn the heat down to medium and let it simmer until the salmon is cooked through (pink and flakes with a fork). Stir occasionally to prevent the salmon from sticking to the bottom of the pot. Serve with rice. Garnish with green onions, if desire.

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