Miso (soybean paste) marinaded Sockeye Salmon recipe
Read how Leader Creek employee Kaiya enjoys LCF Salmon
1. Prep
● Use vacuum-packed sockeye salmon, and thaw fish in the refrigerator overnight. The next day, remove scales and make 5 to 6 portions.
● Sprinkled salt (little) on both sides. Keep fish room temperature 30 min.
● Remove water with a paper towel
2. ingredients
● Miso (any kind ok) 8 tablespoons
● Sake (Japanese Rice wine) 6 tablespoons
● Sugar 3 tablespoons
Mix well then pour the mixture on the fish
3. Marinade
● Recommended: a couple of days (or as long as you have time for) in the refrigerator with plastic or in a Tupperware
4. Broil
● Wash down miso with water and wipe with a paper towel.
● Broil from meat side then flipped to skin side. (5 to 7 min. flip, then 3 to 4 min more)
● Don’t put it too close to heat, it is easy to burn because the marinade has sugar.
It has a good flavor! Enjoy!