Miso-Marinated Salmon

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  • 1 pound salmon cut in desired portion size, skin and pin bones removed
  • 1/4 cup white miso paste
  • 1/2 stalk lemon grass, minced
  • 1 tablespoon minced ginger
  • 3 ounces sake
  • 2 tablespoons mirin (low-alcohol, sweet, golden wine made from rice)
  • 2 tablespoons vegetable oil for cooking


Mix the miso, lemon grass, ginger, sake and mirin. Add salmon and marinade for 2 hours.
Remove from marinade and wipe off excess. Heat oil in a skillet over medium-high heat. Add salmon and cook 3-4 minutes per side depending on how thick your fillets are (about 10 minutes for each inch of thickness). Thick pieces could be finished in the oven.

Recipe from Central Market Poulsbo - Culinary Resource Center
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