- 2 days
We got the inspiration from this recipe from a traditional Japanese recipe that usually involves Black Cod as the main ingredients. We used Wild Salmon fillets instead and added a little bit of honey to the marinate to make it softer and smooth. The fine balance of saltiness from the white miso, and the hint of alcohol (sake) really shine in this simple but tasteful dish. If you are looking for a more intense aroma, you can marinate the salmon for 3-4 days, instead of 2 as recommended.
- 2 Wild Salmon Fillets
- Half Cup of Mirin
- Half Cup of Sake
- 2 Teaspoons of Raw Organic Honey
- 2 Teaspoons of White Miso (make sure it's made with rice and sea salt)
- Sea Salt
- Mix in a bowl 2 teaspoons of white miso and honey with the mirin and the sake.
- Wash and rinse the salmon fillets and sprinkle some salt on top.
- Add the salmon fillets to the bowl and marinate for 2 days.
- Pre-heat the oven at 350°F.
- Place the fillets it on an oven tray. Add a pinch of salt.
- Cook the salmon fillets for 15-20 mins at 350°F.
- Serve the salmon fillets.