Salmon Misoyaki with Gomasio

Easy to prepare, this miso- and tamari-glazed salmon recipe is rich in omega-3 fatty acids.   The gomasio – a sesame salt – adds magnesium and calcium.

salmon misoyaki with gomasio

By Jenny Published: September 28, 2008

    Easy to prepare, this miso- and tamari-glazed salmon recipe is rich in omega-3 fatty acids.   The gomasio - a sesame salt - adds …

    Ingredients

    • 1 Filet Wildcaught Salmon for Each Person
    • 2 Tablespoons Rice Wine Vinegar
    • ½ C Rice Wine (or substitute any white wine)
    • 2 Tablespoons Honey
    • 2 Tablespoons White Miso
    • 2 Tablespoons Red Miso
    • ½ C Tamari
    • Gomasio (Japanese Sesame Salt) to Taste

    Instructions

    1. Mix the vinegar, wine, honey, miso and tamari together in a plastic baggie until the honey and misos are thoroughly disolved. Add the salmon to the bag and allow it to marinate overnight.
    2. Heat the oven to 425 º F and cook the salmon for 5 – 10 minutes, then broil the salmon for 1 – 2 minutes and serve with gomasio – a Japanese seasoned salt which includes sea vegetables, sesame seeds and sea salt.

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    What people are saying

    1. says

      We’re having this for dinner. What’s awesome is that it was easy enough for my love to prep since I hurt my foot. I used only red miso paste, and a black and tan gomaiso. The marinade tastes delicious. People love to do misoyaki butterfish here in Hawaii.

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