If the scales of the
Salmon (1.3 lb)
are still on the skin, remove them with a knife. (Skip this step if you bought a descaled fish or fish without skin).
Salt (to taste)
the block of salmon on all sides and leave for 15 minutes skin side down. This process minimizes any fishy odor.
While the fish sits, add the instructed amount of
Saikyo Miso Paste (1 3/4 cups)
to a bowl. Add
Mirin (1/2 cup)
a little by little and mix it in completely before adding more.
After leaving the fish for 15 minutes, there should be moisture on the surface. Wipe it off, and slice the fish into roughly 100 g each diagonally.
Spread half the miso base from Step 3 in a flat cooking tray and cover the bottom completely. And arrange the salmon on top of the miso base so as not to overlap.
Place the rest of the miso base over salmon evenly, and make sure that each filet is completely covered then cover the miso base with plastic or foil. Marinate in the refrigerator at least overnight (preferably 2-3 days).
After marinating, pre-heat the oven to 320 degrees F (160 degrees C) (turn the broiler function on if available).
Remove the fish from the marinade. Take off as much miso base as possible and wipe the remaining marinade off completely with a paper towel. Lay a sheet of non-stick baking paper on a baking tray and lay the slices of fish on the tray with the skin side up.
Cook or broil in the preheated oven for 7 minutes at 320 degrees F (160 degrees C).
After 7 minutes, raise the temperature to 420 degrees F (220 degrees C) and cook for another 5 minutes.
While the fish cooks, boil water in a small pan and boil the snow peas for 30 seconds. Take them out from the water and place them on the paper towel, then diagonally cut them in half.
Take the tray out and apply mirin with a brush. Serve the cooked fish on a plate with boiled
Snow Peas (4)
Pickled Ginger (3 Tbsp)