The glaze on this Salmon Misoyaki looks so good we could practically DRINK it!
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
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RECIPE COURTESY OF JET TILA
Total: 35 min
Active: 30 min
Yield: 4 servings
2 pounds salmon fillet
Kosher or sea salt and white or black pepper
1/2 cup sake
1/4 cup mirin
1/4 cup granulated sugar, or to taste
1/2 cup white or yellow miso
2 tablespoons grated fresh ginger
Nonstick cooking spray
Sliced scallions, for serving
Sesame seeds, for serving
Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.
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How to Make Salmon Misoyaki with Jet Tila | Ready Jet Cook | Food Network