salmon with miso sauce

and now time for the good stuff:

matt made this recipe from a cookbook that i got him for his birthday. the cookbook has a TON of recipes from all over the world.  i bought it so that he could complete his challenge of making various recipes from different countries and regions of the world. if you’re interested in world cuisine, you can find it here.

the recipe is for miso scallops/fish. the recipe originally suggests that the protein be broiled, but also had directions to grill. we choose to grill it so our apartment wouldn’t get so hot! also, we made it with fish, salmon to be exact since i can’t eat scallops. now, unfortunately, you don’t have all of his input and knowledge on exactly how he made this recipe. and, i wasn’t watching him the whole time (ps, wouldn’t that be annoying to have me over your shoulder as you cook?), so i’ll be honest, i’m going to guess (and hopefully be somewhat accurate) what he did based on the sounds i heard while he was cooking.

this recipe is simple, but so packed full of flavor. it is for sure one we agreed to make again!

1/2 c. miso

2 T. mirin

1/2 c. minced onion

salt and cayenne to taste

scallops/fish

juice of 1 lime

preheat the broiler or grill. put the miso in a bowl, add the mirin, and whisk until smooth. Stir in the onion, a little bit of salt, and a pinch of cayenne (i think matt also added in some garlic to this at this stage as well). add the fish and allow it to marinate while the grill heats.

grill until cooked. spoon any remaining sauce onto the fish as it cooks, about 4-6 minutes per side. i believe matt did a similar thing that i did with our last fish recipe by placing it on a piece of heavy duty foil and then grilling it. this allowed the sauce juices to stay with the fish, and not go all over our grill pan. the result was a wonderfully flaky and juicy fish

we had this served with brown rice and it was a delicious dinner! thanks to our new cookbook, matt can cross japan off his list!

enjoy!

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