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 | Print |
Recipe type: Entrée
Cuisine: Japanese
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
- 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.
- 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.
fish recipes says
Great recipe; delicious and healthy and you don’t have to waste a lot of time to prepare it.
fish recipess last blog post..Shrimp and Vegetable Kabobs
Elise says
Do you make the miso yourself or do you buy it? What brand do you use?
AmandaonMaui 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.
AmandaonMaui says
We cooked ours in the marinade. Is this what you do? You weren’t quite clear on that in your directions.