Saumon mariné au miso

Ingrédients

• 1/4 cup mirin
• 1/4 cup sake
• 1/3 cup white miso paste
• 1 Tbsp granulated sugar
• 4 fresh wild salmon fillets
• Toasted sesame seeds
• Sliced scallions

Préparation

1. 1

   Begin by making the miso marinade: Combine the mirin and sake in a small saucepan and bring to a gentle boil for about 30 seconds. Reduce the heat to low and whisk in the miso paste and then the sugar to fully combine and dissolve the sugar. Transfer to a metal bowl to cool.

2. 2

   Dry the salmon with paper towels, but don't rinse. Place the fillets skin-side up in a shallow-rimmed dish and pour on the marinade so it touches all sides of the fish. Cover tightly with plastic wrap and refrigerate for 1 to 3 days.

3. 3

   To cook: Preheat the broiler. Scrape off excess marinade and place the salmon fillets skin-side down on a parchment-lined baking sheet. Broil for 8 to 15 minutes, or until the internal temperature reaches 125 to 130° F for medium or 140° F for well-done.

4. 4

   Garnish with toasted sesame seeds and sliced scallions. Serve immediately.