So, it’s weird to talk about the deficit of something and then go in to a recipe about it. I do not like salmon. I referenced several sources to find the perfect adjective to describe it’s taste. My fidnings; the color orange is supposed to mean something to our palate. So, here’s mine; grassy-fishy-density (GFD)- density for added emphasis.
Thankfully, my kids enjoy salmon and there are numerous health benefits – so let’s make it work for me too. I have made miso fish in the past, but it’s not enough to mitigate GFD. This miso salmon has a hit of horseradish and some ginger and the way it works salmons flesh as well as my airways, it seems to do the trick. The salmon has a liberal marinade that bubbles, caramelizes and chars over the top; a little sweet, a little savory and a whole lot umami.
This dish is creating a bit of an access point for Salmon and I. There a are signs of a careful but encouraging future together so watch this space for more recipes
- 2lb. Salmon
- 1 tbsp. ginger paste
- 1 tsp. horse radish
- 2 tbsp. white miso
- ¼ cup soy sauce
- 1 tbsp. sambal sauce
- 1 tbsp. Sesame Oil
- 1/2 tsp. coarse black pepper
- 1 cube cold butter
Pre-heat oven to 375 degrees
1. Rub the flesh side of the salmon with ginger and horseradish and allow to stand for 15 minutes
2. Sprinkle with salt and a drizzle of oil and place in a large skillet to toast the skin. After a couple of minutes, transfer to a oven and allow to bake for 15 minutes
3. Combine all sauce ingredients together NOT including the butter. Bring to a boil and reduce to simmer. Cook until sauce is syrupy. Then, whisk in cold butter.
4. Pour over the fish and set to broil so it gets sticky and charred