from John Ash
via Mary and Dick Lonergan
serves 6
6 five-ounce skin
on salmon filets
¼ cup white (shiro) miso
¼ cup Mirin (sweetened sake)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
2 tablespoons minced scallions
1 ½ tablespoons grated fresh ginger
Cucumber relish
steamed Basmati rice for 6
toasted sesame seeds and slivered nori for garnish
Mix the marinade ingredients together and coat the salmon. Cover and
refrigerate for at least 30 minutes (up to 2 hours) turning occasionally.
Grill the salmon over a medium fire on
both sides until just cooked through. Fish should still be translucent in the
very middle.
Place each fillet skin side down on a bed
of Basmati rice. Top with cucumber relish. Garnish with sesame seeds and nori
strips.
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