Miso-marinated salmon fillets

INGREDIENTS :

(For four people)

● Two salmon fillets of 250 grams

MARINADE

● Two tablespoons of white miso

● One tablespoon of cooking sake

● One tablespoon of mirin

● One tablespoon of soy sauce

● A few drops of toasted sesame oil

GARNISH

● A few seeds of sesame toasted white and black

PREPARATION

1. If necessary, start by removing the bones from the salmon fillets after rinsing and drying them. You can also cut them in half to promote the penetration of the marinade.
2. Mix all the marinade ingredients (miso, sake, mirin, soy sauce, and toasted sesame oil) in a bowl or a shallow dish.
3. Place the salmon fillets flesh side down, skin side up in the marinade.
4. Cover it with the mixture using a spoon. Cover and refrigerate for one to two hours depending on the thickness of the fillet.
5. Preheat your oven to 7 (210°C). Remove any excess marinade from the fillets to prevent the miso from burning during cooking – miso burns easily.
6. Place the salmon fillets skin side down on a baking dish lined with parchment paper. If possible, insert a cooking thermometer into one of the fillets. Cook until the internal temperature of the fillet reaches 53°C, about 20 minutes. (You can also use an instant-read thermometer.) No thermometer? Count 4 minutes of cooking per centimeter of fish thickness. For example: 16 minutes for a 4-centimeter thick fillet. Do you have leftover marinade? You can dilute it with a little water and turn it into a sauce for your fillets.
7. All you have to do is serve it with a bowl of Japanese rice. You can garnish the fillets with some toasted black and white sesame seeds.