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!
Citrus Miso Marinated Broiled Salmon and Ginger Aioli
- 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
- 6 tablespoon Japanese Mayo
- 1 tablespoon ginger juice
- chopped chives
- 4 wedges lemon
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.
- 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.
- 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!