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Citrus Miso Marinated Broiled Salmon and Ginger Aioli

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Alaskan Salmon with Citrus Miso

This recipe found its way on the menu at Tanpopo out of necessity ( the mother of invention). When we first moved into the Lowertown location the restaurant equipment budget was pretty slim, and about a year and a half later we were able to add a broiler to the kitchen. With a new shiny broiler, we were excited to expand the menu, but what should we do? After experimenting with various recipes for quite some time, this one just worked. In fact, this dish was one of the most popular specials on Friday nights at our restaurants for many years and was on the menu at the Tanpopo restaurant pop-up in April.

In this version, we marinate the fish for 4 hours, you can also marinate overnight, but I would recommend a minimum of 2 hours. For, the citrus miso you can use any citrus fruits of your choosing such limes, lemons, yuzu, etc. Feel free to experiment and let us know the results!

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Citrus Miso Marinated Broiled Salmon and Ginger Aioli

miso marinated salmon
Miso marinated salmon is a classic Japanese preparation but only better with lemon zest and fresh ginger juice resulting the fish in silky and moist texture with sweet-savory flavor.. The exterior should be lightly charred and sizzling, leaving your kitchen smelling so delicious.  
Course Main Course
Cuisine asian, Japanese
Keyword aioli, miso, salmon
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 people
Cost $40.00

Equipment

  • broiler

Ingredients

  • 1.5 pounds Salmon 1/4-1/2 pounds each

Citrus Miso Marinade

  • 1/4 cup white miso
  • 4 tablespoon mirin
  • 1 tablespoon sugar
  • 2 tablespoon sake
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice

Ginger Aioli

  • 6 tablespoon Japanese Mayo
  • 1 tablespoon ginger juice

Garnish

  • chopped chives
  • 4 wedges lemon

Instructions

Citrus Miso Marinade

  • In a small saucepan combine together sake, mirin and sugar.  Bring to a gentle boil to dissolve sugar and cook off alcohol from sake.  
  • Remove the saucepan from the heat then add miso, lemon zest and lemon juice.  Mix well. Cool the marinade completely before using. This can be made up to two days in advance.  

Ginger Aioli

  • In a small bowl, mix together mayonnaise and juice of ginger.  Keep it in a fridge until later. 

Marinate and broil the fish

  • Place the fish in a plastic bag or container, add the citrus-miso marinade.  Coat the fish well with marinade and place it in the fridge for at least 4 hours and up to overnight.  
    marinate miso salmom
  • After 4 hours, remove the fish from the fridge and rinse the marinade off the fish and pat them dry with paper towels.  Just a quick rinse is all you need here.
  • Preheat the broiler.  On a baking sheet, place lightly greased baking sheet or foil and place the fish.  Broil the fish few minutes on each side until fish is opaque and flakes easily.  
  • Plate the fish in an individual serving plate.  Top the fish with ginger aioli, chopped chives and wedge of lemon.  Serve immediately.  

Thank you Sitka Salmon Shares for sponsoring this post!

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Shishito Peppers with Toasted Panko

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One of the most popular summer vegetable side dish we served at Tanpopo Noodle Shop was Shishito Peppers with Toasted Panko my husband constructed.  Packed with Umami (sweetness and bitterness of the peppers, saltiness of soy sauce and sourness of lemon juice), this simple but delicious dish was particularly special because we know we could only get fresh locally grown shishito peppers during summer months.  

Once the peppers were softened, they were sauteed on high heat with butter, soy sauce and lemon juice which gives you an amazing aroma of Umami.  Toasted panko adds texture and additional flavor to the dish.  

Great as an appetizer or side to a main dish.  

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Shishito Peppers with Toasted Panko

Fresh Shishito Peppers are sautéed with butter, soy sauce and lemon juice.  Topped with olive oil toasted panko.  
Course Appetizer
Cuisine Japanese
Keyword Butter, Farmer's Market, Japanese street food, Lemon Juice, pan fry, panko, Shishito Peppers, soy sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Koshiki Yonemura

Ingredients

  • 500-600 grams Shishito Peppers washed
  • 1 tablespoon butter
  • 1/2 cup panko
  • 2 tablespoon olive oil
  • 1/4 cup soy sauce
  • 2 teaspoon lemon juice

Instructions

  • Heat a heavy cast frying pan on low to medium heat. Add some olive oil and panko and toast until crispy and golden brown. Set it aside. This can be made couple of days ahead of time.
  • Mix the soy sauce and lemon juice.  
  • Heat another frying pan large enough to hold all the peppers in one layer. Add a tablespoon of olive oil then add shishito peppers to the frying pan. Start off with high heat to give the pepper some color and then turn down the heat medium low. Add a sprinkle of salt to help soften the shishito peppers.  
  • When just about fully cooked ( the peppers will begin to wilt ) add the butter to the pan and turn the heat up. Now, slowly add the soy sauce with lemon juice until you reach the desired amount of sauce and saltiness. Arrange the shishito peppers on a plate and finish with the toasted panko. Serve immediately. Yum

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Coconut Milk Curry, Spinach, Kabocha Squash

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5 from 1 vote

Coconut Milk Curry, Spinach, Kabocha Squash

If you missed us this fall for the Harvest Festival at Frogtown Farm, here is the recipe we provided to the attendees. This is a great recipe using end of the season produce such as kabocha squash and red peppers. Feel free to add eggplants, chicken, tofu or ingredients of your choice as this dish is versatile and easy to modify. Serve warm with brown or jasmine rice and side of quick pickle.  
Course Main Course
Cuisine asian, Japanese
Keyword curry, kabocha squash, spinach
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Koshiki Yonemura

Ingredients

  • 14 oz coconut milk
  • 2 cups chicken stock unsalted
  • 1 tablespoon green curry paste
  • 1 1/4 tablespoon cooking oil
  • 1 bunch spinach, washed and cut 1/2 pound
  • 1 medium red sweet pepper julienned
  • 1/2 pound kabocha squash cored, peeled and cut
  • 1/2 bunch cilantro stem and leaves separate and chopped
  • 1 teaspoon salt
  • 1 teaspoon fish sauce
  • 2 teaspoon corn starch
  • 2 tablespoon water

Instructions

  • Heat 3.5 qt saute pan on low heat. Add 1 tablespoon of oil, curry paste and chopped cilantro stems and saute until fragrant. Add solidified part of coconut milk and mix well. Add chicken stock then kabocha and gently simmer for about 10 minutes.  
  • While Kabocha is cooking, saute red peppers with 1 teaspoon of cooking oil, season lightly with salt and pepper. Set it aside.  
  • When kabocha is almost tender, add the liquid part of the coconut milk and bring to boil. Add spinach, sauteed red pepper, fish sauce, chopped cilantro leaves and 1 teaspoon of salt. Taste test and adjust to your taste.  
  • In a small bowl, mix together cornstarch and water. Bring coconut curry to a gentle boil and slowly add cornstarch mixture. Stir the curry as it thickens abit. Turn the heat off. Serve hot.   

 

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