Note – My sincere apologies, I completely forgot that this recipe was set to publish on the 29th and I didn’t even have the recipe added! It has been added now.
Food is an experience at my house. Every meal is an adventure that transports you to either bliss or catastrophe. If you walk through those doors for dinner instantly you become a guinea pig. A test subject for a mad scientist involving ingredients that can tingle the tastebuds. I’m not one for recipes, a little bit of this and a little bit of that, so even something as standard as my Miso Salmon can change from time to time.
Since K, my passion for fish has leaned towards the raw side. There is something exquisite about a nice chunk of salmon, dark pink to light pink and marbled, the texture slightly dense and chewy in a pleasing way; slightly salted with soya sauce and a hint of kick with wasabi mixed in. When one has the pleasure of eating a fabulous piece of salmon sashimi any cooked fish feels lacklustre and dry in comparison.
Dry and flaky.
Words that I wouldn’t want to describe my meal, but this miso marinated salmon is literally the one recipe I trust to deliver results of a moist and flavourful meal compared to the richness of a good piece of sashimi.
Miso is a spread made out of fermenting rice, barley or soybean with salt and a type of fungus called Koji or Koji-jin. Miso paste (red or white) can be found at your local asian markets, here in the Lower Mainland we are bless with three major T&T markets (can also be found in Alberta and Ontario) that carries several brands of miso paste. Miso is the key here to give that fermented tang to the fish, you could skip adding this if you cannot find it, but it will not give you the same results.
I’m hesitant to say I pair this with a traditional tabbouleh most ingredients in this salad you will find in a tabbouleh according to wikipedia (mint, parsley, bulghur, lemon juice, oil, tomato, cucumber, and feta), but to make sure, I call it a bulghur salad. The combination of mint, parsley, and lemon juice create a nice bright tang to contrast against the earthy tones of the miso salmon.
High in omega-3 fatty acids, proteins, vitamin D this makes a great weekday meal to change up the typical weekday routine.
Miso Salmon with Bulghur Salad
- Miso Marinated Salmon
- 1 tbsp miso paste
- 2 tbsp soya sauce
- 1½ tsp mirin
- ½ tsp sesame oil
- Bulghur Salad
- ½ cup uncooked bulgur
- 1 – ½ cups boiled water
- ¾ diced cucumber
- ¾ cup diced tomato
- ¾ cup feta cheese
- juice of 1 lemon
- 1-2 tsp olive oil
- 1 handful of chopped finely fresh mint and parsley
- This miso salmon recipe I use my funky “cooling rack on a cookie sheet” and broil my salmon. If I had a cedar plank and a bbq I would do it that way.
- Mix the first four ingredients together in a bowl.
- There are two options here – marinate the salmon in the marinade for half an hour before cooking time. Or baste the salmon fillet while it cooks in the oven. I’ve used both methods, I prefer to baste the salmon before placing in the oven, half way through (usually turning the fillet over), and one after when its about to come out, but if you are lazy marinate that piece.
- Boil the water (I use a kettle).
- While the water is boiling pour the bulghur into a bowl that can handle heat. I use a ceramic mixing bowl. Pour the water over top the bulghur and place a plate over top and let it sit for 30 minutes to cook.
- When the bulghur is cooked, place the tomato, cucumber, feta cheese, mint and parsley into the bowl. Add lemon and olive oil. Mix together.
- Serve together.