It’s been awhile since I’ve properly taken a road trip. Back in the day (which was like 4 years ago, but sometimes feels like a lifetime), I road-tripped like a boss. We would hop in the car, drive 12 hours to see a band, sleep for 4 or 5 hours, and turn around to head home. I miss that. I miss the adventure and excitement, I miss blasting music and singing 90’s cuts at the top of my lungs, and I miss the freedom of being on the open road.
But now, I’m back baby. I’m literally writing this in the car on route to New York City. Yes, I could have easily hopped a plane from my city to JFK and in about 2 hours been in one of my favourite places on earth. But there’s something incredible about being back in the car for longer then a couple of hours. So right now I’m rocking really bad ‘side-of-the-road’ coffee, listening to the Jamie XX record, and thinking about miso salmon dishes.
Now, it’s truth time. I don’t really like miso soup…..
Ahh! I know, right!?! Crazy. I try it absolutely every time it’s served (typically before a sushi feast), and honestly, I’m usually left disappointed. Now, I’m completely aware that miso soup served as a freebie before your meal is most likely not to be expected to be top quality. But this is what I know (knew) as a miso dish.
And then I realized something a few years ago – there are things other than ‘before sushi soup’ that are made with miso. Yes, I know, obvious. But for some reason this was lost on me.
I really fell in love with miso while travelling on a ramen journey (which I’m still on). It’s so versatile and has such extreme depth of flavour. Beef, chicken, fish – it tastes delicious on most everything.
This recipe for miso salmon is delicious, easy to make, and sure to please your guests. Let the marinade do it’s thing overnight for maximum flavour.
**This recipe is for the salmon itself, and can be pared with noodles (like my honey garlic noodles), lettuce wraps, or a nice salad. Delicious any way you slice it.**
Miso Salmon Recipe
1 1/2 lbs salmon
1/2 cup honey
1 1/2 tablespoons miso
4 cloves of garlic, minced
1 tablespoon fresh ginger, grated
4 tablespoons soy sauce
3 tablespoons fish sauce
1 tablespoon lime zest
2 tablespoons lime juice
In a small bowl, combine your miso, honey, ginger, garlic, soy, fish sauce, and lime zest & juice, and mix together.
Place your salmon in a large freezer baggie, and pour over the marinade. Give the fish a little massage to get it nicely coated with the marinade, and place in the fridge overnight (or at least 4 hours).
Preheat your oven to 350 degrees.
Heat an oven-proof pan over medium high, getting it smoking hot. Place the salmon in the pan (reserving the extra marinade), and sear for 1 minute, until the top starts to brown and caramelize (you’ll know the fish is ready to flip when a crust starts to form, let’s call that the delicious layer). Flip your fish and transfer to the oven. Bake for 15 – 20 minutes.
While the fish is doing it’s thing in the oven, pour your reserved marinade into a small saucepan, bring to a boil. Reduce the heat to medium low, and let the sauce simmer away while your fish is cooking.
Serve your salmon with the marinade reduction.