Ever since I tried the Miso Black Cod at Susur Lee’s restaurant downtown Toronto, miso in love with it I’ve been remaking it with more affordable and sustainable fish.
Salmon is great, I recommend buying good quality with marbling, and skin ON because my god that shit’s gold.
This recipe is best when marinated with a little massage to the fish #itsnotonlyforkale and for up to 48hrs.
Recipe: (adjust for number of salmon pieces you’ve got)
1 T organic non-GMO miso paste
some grated ginger
smashed cloves or two of garlic
2T mirin (sweet Chinese wine)
splash of sake
squirt of wasabi
Bake at 350 F for 20 mins until flaky. Check often, don’t overdo it!