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You are here: Home / Recipes / Fish and Seafood / Citrus Miso Marinated Broiled Salmon and Ginger Aioli

Citrus Miso Marinated Broiled Salmon and Ginger Aioli

August 25, 2019 by Benjamin and Koshiki Leave a Comment

 

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!

Filed Under: Fish and Seafood, Recipes Tagged With: Alaskan Salmon, Citrus Miso

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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¾ pound pork loin (cut into two large slices or four smaller slices)
1 cups of panko bread crumbs
¼ cup four
1 egg, well beaten with a tablespoon of cold water
Salt and pepper  2 cups of vegetable oil for deep frying  For the home-made Tonkatsu sauce:
2 tablespoons Worchester sauce
2 tablespoons ketchup
1 tablespoon soy sauce  DIRECTION:
Make the sauce by mixing the Worchester sauce, ketchup, and soy sauce in a small saucepan.  Heat the sauce until everything is well-combined.  Keep it warm.  Cut pork into either two large slices or four smaller slices.  The meat should be about ¼ inch-thick.  Tenderize the meat if necessary and cut slits into any fat or membrane so the meat will not curl as it deep-fries.  Lightly salt and pepper the pork. 
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Cut the pork into strips and serve them hot with home-made Tonkatsu sauce.  #cookjapanesefoodathome
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