The longer it stays in the marinade, the more flavor will work into the salmon. The fish can stay in the marinade from a few minutes, or for the entire day. It will depend on the type of miso that you are using. If the mixture is too thick, you can add a little water. Mix the mirin, miso and rice wine along the the sugar. Prepare your salmon fillets or steaks be removing them from the package and washing. The flavor of miso will vary depending on the proportion of ingredients used. Other grains that may be used in the fermentation process include various types of rye, buckwheat, and millet. Miso is made by fermenting either barley or rice with soybeans and a fungus called kojikin. Miso can also be stored in the freezer for an extended period of time. Once opened, it should be stored in the refrigerator. It either comes in a glass jar, or in a plastic bag. It is also commonly found in Asian markets. Miso can be found as a paste in the international aisle at most grocery stores in the United States. Just about any boneless fish will work, like cod, slate cod, tilapia, or orange roughy. Miso also makes a great seasoning or marinade for salmon or halibut steaks. Miso can be used to flavor soups stocks, marinade meats, and to season stews. Miso is a Japanese seasoning that has been used in Japanese cuisine for well over a thousand years. Using miso as an ingredient has found increasing popularity in the West in recent years. You only need a few extra ingredients like mirin, lemon, and rice wine for a delicious salmon dinner in minutes. Here is a recipe for baked salmon that uses miso as an ingredient.
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