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SERVES 4
PREP TIME: 30 minutes
COOKING TIME: 25 minutes to 35 minutes
INGREDIENTS
⦁ 2 táblespoons pácked light or dárk brown sugár⦁ 1 táblespoon finely gráted peeled fresh ginger
⦁ 1/4 cup white miso páste
⦁ 1/4 cup mirin
⦁ Thinly sliced scállions, for gárnish
⦁ Toásted sesáme seeds, for gárnish
⦁ 1 teáspoon toásted sesáme oil
⦁ 1/4 teáspoon kosher sált
⦁ 1 1/2 pound skin-on sálmon fillet, pin bones removed
Article adapted from https://seriouslysimplefood.com/
INSTRUCTIONS
a. First, pláce the miso páste, mirin, sugár, ginger, sesáme oil, ánd sált in á smáll, broiler-sáfe báking dish just lárge enough to hold the sálmon. Whisk until the miso is well-combined ánd the sugár is dissolved. Pláce the sálmon in the márináde skin-side up. Cover ánd refrigeráte for át leást 30 minutes or up to overnight.b. áfter thát, Remove the sálmon from the refrigerátor ánd let it sit át room temperáture while you árránge án oven ráck ábout 6 inches from the broiling element ánd heát the oven to 250°F.
c. Next, Use á wide spátulá to cárefully flip the sálmon over so it’s skin-side down in the báking dish.
d. Next, Báke until the sálmon is opáque pink in the center, cooked through, ánd flákes eásily, 25 to 35 minutes, depending on the thickness of the fillet. Check the fillet át 25 minutes by inserting the tines of á fork into the thickest párt of the fillet ánd gently pull. If the fish is soft ánd flákes eásily, then it is done. If it is still gooey ánd if the fork is difficult to pull out, báke the sálmon for 5 more minutes ánd check ágáin.
e. Finálly, Remove the sálmon from the oven, turn the oven to broil, ánd heát for 2 to 3 minutes. Return the sálmon to the the oven ánd broil until lightly chárred in spots on the top ánd áround the edges, 2 to 3 minutes.