Disclosure: I serve as a Brand Ambassador for the Arkansas Soybean Promotion Board helping to share the story of our Arkansas soybean farmers. All opinions are my own. #ARSoyFoods #ARSoyStory
Miso, considered by many to be a superfood condiment, is a salty paste make from cooked soybeans, salt and koji, a cultured starter. According to The Book of Miso by authors William Shurtleff and Akiko Aoyagi, making the koji mold is the first step in making the miso. Koji is also important in the making of sake, soy sauce and black bean paste.
Adjusting the amount of koji that is mixed with the soybeans and salt and the varying lengths of fermentation results in the different varieties of miso paste. White miso paste is typically milder because it is aged for a shorter period of time. “According to the Japan Miso Promotion Board, there are now 1,300 types of miso.” (https://www.americastestkitchen.com/taste_tests/1904-white-miso-paste)
Soybeans are typically the main ingredient found in most miso, although it can be made from other legumes as well. My personal preference is white miso made from soybeans. It has just the right balance of flavors I enjoy.
Nutritionally, miso is a powerhouse. It contains iron, calcium, choline, tryptophan, folate, protein and Vitamin K. Miso made from soybeans (natto miso) also contains Vitamin K2 which works with calcium and Vitamin D as an important nutrient for maintaining strong bones, nails and teeth. (Superfood Evolution)
Miso adds an incredible depth of flavor to many dishes: soups, sauces, pickles, marinades and salad dressings just to name a few. It is an essential ingredient in Oriental cuisines. While it is native to Japan and China, it is used in all Southeast Asian cultures. There are those who believe that a portion of miso soup a day will keep the doctor away! For the highest nutritional benefit, buy miso that has not been pasteurized. I keep mine in the refrigerator and find ways to use it all of the time.
This Miso and Ginger Marinated Glazed and Grilled Salmon is absolutely delicious and has become a real family favorite. I just know you’re going to enjoy it as well. You’ll find most of the ingredients available at your local market or, certainly, online.
Notes
Allow the salmon to marinate at least 6 hours, preferably longer.
Ingredients
- 1/4 cup white miso paste (may substitute yellow, red or brown miso paste)
- 1/4 cup mirin
- 2-3 Tablespoons unseasoned rice vinegar or sake (not rice wine vinegar)
- 2-3 Tablespoons low sodium soy sauce
- 2 Tablespoons sugar, optional
- 2 Tablespoons finely grated fresh ginger
- 3 teaspoons toasted sesame oil
- 1 - 2 green onion, thinly sliced
- Pinch red pepper flakes, optional
- Kosher salt
- Freshly cracked black pepper
- 4 center cut, skin on salmon fillets (6-8 ounces each)
- Lemon wedges
Instructions
- In a small bowl, whisk together miso paste, mirin, rice vinegar, soy sauce, optional sugar and grated ginger until miso and sugar are dissolved.
- Stir in green onions, salt and pepper. (Note: I do not add extra salt because the miso and soy sauce are already salty enough for me. Suit your preference.)
- Place salmon fillets in a baking dish and pour marinade over, coating all sides, leaving skin side down. Cover and place in refrigerator at least 6 hours.
- Heat grill to high. Remove salmon from the marinade; using your fingers, scrape fillets to remove excess marinade. Do not discard marinade.
- Grill salmon, skin side down, with the cover closed until golden brown, about 4 minutes.
- Turn the salmon over, brush with reserved marinade, and continue grilling 3-4 minutes for medium doneness. Brush with marinade again just before removing from the grill.
- Alternatively, the salmon can be oven broiled 8 inches from broiler element. Place fillets on a foil covered wire rack placed over a rimmed baking sheet. Broil skin side down and cook 8 - 12 minutes, turning pan half way through cooking time. Glaze with reserved marinade just before cooking is finished.
- Serve with lemon wedges, if desired.
