Receta Grilled Miso Salmon, May days
I think I’m converting mon mari to a fish lover.
This marinade / sauce was made with some of the lovely new (to me) ingredients I bought at the Asian market.
The Asian flavors, coupled with being able to cook it on the barbecue, made him very happy.
I’m predicting a delicious summer.
Grilled Miso Salmon
Total time: 30 minutes
Ingredients:
- 2 salmon fillets, 6oz each (180gr each)
- 1/4 cup mirin
- 1/4 cup miso
- 1/8 cup sweet soy sauce
- 2 tbs minced fresh ginger
- 2 tbs minced green garlic or green onion
- 2 tbs toasted sesame seeds
Instructions:
In small bowl mix all ingredients except salmon and sesame seeds.
Spoon 2/3 mixture over salmon, reserving 1/3 for finishing. Allow to marinate for 15 minutes.
Put salmon in a grill basket or on mesh grill pan. Cook on barbecue for 10 – 12 minutes, skin-side down, with the grill cover closed. Be careful not to overcook.
OR put on baking sheet and roast in 400F (200C) oven for 15 – 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily, slightly pink in the center is fine.
Remove from heat and slide the salmon off the skin if desired.
Spoon remaining 1/3 of the sauce over the top, sprinkle with sesame seeds and serve.
May is a big holiday month here, and, this year, it’s even bigger than usual: all the holidays are on Thursday.
Ascension Thursday, (May 29) which is always 40 days after Easter Sunday, is, of course, always on Thursday.
This year, May Day or Labor Day (May 1) is also on a Thursday as is WWII Victory Day (May 8).
When holidays fall on a Thursday (or Tuesday), it’s common for the French to ‘faire le pont’ or ‘make a bridge’. In other words, to take the Friday or Monday off to make a four day weekend.
It’s so common that some small businesses may just close for the four days.
What that means for those of us who are not in the official work force is that all the shops / stores are closed on the holiday, then packed to the gills on the day after the holiday with people getting their weekend shopping done so they can head off to the beach or the mountains.
My favorite fruit and vegetable supermarket was full to overflowing today. The parking lot was chaos, there were lines coming out of the bakery into the parking lot, all the cashiers were working (10 lines) and the waiting lines were 4 – 6 deep. Between the people shopping and the people restocking there was barely room to move.
It might have had something to do with the mounds of fresh strawberries, asparagus, rhubarb, green garlic, freshly picked spinach…..
I love that store – even during holidays.
And especially when I’m having a dinner party – tomorrow night.
For 8….
Mon mari says I may not make our guests wait while I take photos of the food.
Yeah, right……
Last update on May 2, 2014