The ingredients for the sauce should be found in the Asian section of your grocery store. If you can’t find mirin, you can substitute 1⁄4 cup of white wine and a tablespoon of honey.
Serves: 4Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy
- 1⁄4 cup rice wine vinegar
- 1⁄4 cup mirin
- 1⁄4 cup red miso
- 4 salmon fillets (6 oz. each)
- 2 Tbsp. vegetable oil
- Combine the vinegar and mirin in a sauce pan until it is very warm but not boiling. Stir in the miso paste and dissolve. Cool to room temperature.
- Rinse off the salmon fillets, remove any bones, and pat dry. Place them inside a sealable plastic bag. Pour the cooled mixture over the fillets and coat. Place in the refrigerator and let it sit for at least 8 hours.
- Place your grill pan over medium-high heat. Brush the ridges with vegetable oil. Once the pan is heated, place the salmon skin side up. Cook for 3 minutes. Turn the fish to cook for 3 minutes on the other side. At this point the fish should be medium-rare. But if you prefer the fish cooked more thoroughly, turn the fish flesh side down and place the fish at a different angle. Cook for 2 minutes on each side.
- Place the leftover marinade in a saucepan over medium-high heat and bring to a boil. Boil for several minutes so it reduces to a syrup and brush or pour over the fish.