When it comes to cooking salmon, nothing can be more “hands off” and tastier than a miso flavoured salmon steak that you simply stick into the oven for ~10-12 minutes (depending on thickness of the salmon steak).
A bit of background information: Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.
Miso has been a staple in Chinese and Japanese diets dating back approximately 2,500 years. Today, most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate digestion and energize the body. When purchasing miso, avoid the pasteurized version and spend your money on the live enzyme-rich product, which is also loaded with beneficial microorganisms.
INGREDIENTS (serves 1-2):
- 1 tablespoon white miso paste
- 1 tablespoon mirin
- 1/2 tablespoon soy sauce
- 1 teaspoon sake
- 1 palm sized salmon steak
1) Make the miso sauce. Whisk together the miso, mirin, soy sauce, and sake in a small bowl until well combined.
2) Preheat oven 180 degrees celsius. Wash salmon and pat it dry with paper towels. Line roasting pan with baking paper and layer salmon steak on top. Brush miso marinade generously all over the exposed flesh of the salmon steak.
3) Stick the miso salmon steak into the oven. Roast for approximately 10-12 minutes (depending on how thick your slice(s) are)