Salmon Entertaining

Matt Moran's miso-glazed salmon will cure your Monday-itis

Name: Miso-glazed salmon
Yield: 4
Ingredients: 1/4 cup (60ml) mirin; 1/4 cup (60ml) rice wine; 1/4 cup (55g) caster sugar; 1 tbs brown sugar; 120g white (shiro) miso paste (from Asian section of supermarkets); 1/2 tsp sesame oil; 4cm piece (20g) ginger, finely grated; 1kg tail-end salmon fillet (skin on), pin-boned; Toasted white sesame seeds, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 22, 2019

A wholesome dish packed with flavour.

1/4 cup (60ml) mirin
1/4 cup (60ml) rice wine
1/4 cup (55g) caster sugar
1 tbs brown sugar
120g white (shiro) miso paste (from Asian section of supermarkets)
1/2 tsp sesame oil
4cm piece (20g) ginger, finely grated
1kg tail-end salmon fillet (skin on), pin-boned
Toasted white sesame seeds, to serve

Method

1.

Place mirin and rice wine in a saucepan and bring to boil. Add sugars and simmer for 2 minutes, stirring to dissolve. Add miso, sesame oil and ginger, and stir for 2-3 minutes or until thickened. Remove from heat and cool completely. Place salmon in a nonreactive bowl and coat with marinade. Enclose in plastic wrap and chill for 4 hours.
2.

Preheat oven grill to high. Remove salmon from fridge and remove from marinade. Place on a baking tray lined with baking paper and grill for 8-10 minutes for medium-rare, or until cooked to your liking. Rest for 5 minutes. Sprinkle with sesame seeds to serve.

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