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Miso Marinated Grilled Salmon
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Ingredients:
4 8 oz. salmon fillets
2 tablespoons unseasoned rice vinegar
1/4 cup white misofermented soybean paste
2 tablespoons minced green onions
2 teaspoon toasted sesame oil
2 to 3 tablespoons soy sauce
Salt, to taste
Ground black pepper, to taste
1 1/2 tablespoons minced fresh ginger
1/4 cup mirin sweet rice wine, sweet rice wine
Directions:
Place salmon fillets in a resealable bag.
Whisk together rice vinegar, miso, green onions, sesame oil, soy sauce, minced ginger and mirin, in a mixing bowl.
Pour mixture into bag. Close and coat salmon fillets evenly. Place in refrigerator for 30 minutes.
Bring grill to high heat. Remove salmon from bag. Place on a large plate and season with salt and pepper. Place salmon fillets on grill skin side down, close lid and cook for 3-4 minutes (salmon should reach a golden brown color). Open lid, flip salmon and cook for an additional 3-4 minutes for medium doneness.
Remove salmon fillets from grill, serve immediately.
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Miso Marinated Grilled Salmon
Ingredients:
4 8 oz. salmon fillets
2 tablespoons unseasoned rice vinegar
1/4 cup white misofermented soybean paste
2 tablespoons minced green onions
2 teaspoon toasted sesame oil
2 to 3 tablespoons soy sauce
Salt, to taste
Ground black pepper, to taste
1 1/2 tablespoons minced fresh ginger
1/4 cup mirin sweet rice wine, sweet rice wine
Directions:
Place salmon fillets in a resealable bag.
Whisk together rice vinegar, miso, green onions, sesame oil, soy sauce, minced ginger and mirin, in a mixing bowl.
Pour mixture into bag. Close and coat salmon fillets evenly. Place in refrigerator for 30 minutes.
Bring grill to high heat. Remove salmon from bag. Place on a large plate and season with salt and pepper. Place salmon fillets on grill skin side down, close lid and cook for 3-4 minutes (salmon should reach a golden brown color). Open lid, flip salmon and cook for an additional 3-4 minutes for medium doneness.
Remove salmon fillets from grill, serve immediately.
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