These then take on the texture and colour of a glacé cherry. Extraordinary!
We say it again: using miso is incredibly simple and imparts subtle yet complex flavours to food, rich in umami!
Ingredients:
- 1 salmon fillet
- Nishikidôri marinade Miso (enough paste to fill your dish and cover your salmon)
Preparation of Miso-marinated salmon:
1. In a mixing bowl, spread out your marinade miso.
2. Remove any bones from the salmon fillets. Then place your fillets, wrapped in food-grade gauze, in the marinade bowl.
3. Make sure the marinade covers the entire fish and leave to marinate in the refrigerator for a few hours, or even much longer (4–5 days for our recipe!).
4. The Miso draws out the moisture and "cooks" the fish. Take care to remove the water that forms on the surface of your dish each day.
5. On the day, pan-fry your salmon fillets, cut into 15 cm slices, over a medium heat. Remove them from the pan as soon as they start to brown.
6. You can serve the salmon with white rice, or even better with asparagus and a medley of vegetables.
