Nobu-Style Miso Salmon by Nadia Aidi

Ingredients

• 1/4 cup mirin
• 1/4 cup sake
• 1/3 cup white miso paste
• 1/3 cup cane sugar
• 2 lb salmon (deboned, cut into filets)

Instructions

1. In a bowl, whisk together the mirin, sake, white miso paste, and cane sugar until well combined. This is your miso marinade.
2. Let the marinade cool completely. This step is crucial to prevent the marinade from cooking the fish prematurely.
3. Place the salmon filets in a dish or zip-top bag. Pour the cooled miso marinade over the salmon, ensuring each filet is generously coated.
4. Marinate the salmon in the refrigerator for at least 24 hours, and up to 2 days for deeper flavor.
5. When ready to cook, preheat your broiler to high. Line a baking sheet with foil or parchment paper for easy cleanup.
6. Remove the salmon from the marinade, letting any excess drip off. Discard the remaining marinade.
7. Place the salmon filets on the prepared baking sheet.
8. Broil the salmon for 10-15 minutes, or until the surface is nicely golden brown and caramelized, and the salmon is cooked through and flakes easily with a fork. Keep a close eye on it as broilers can vary in intensity.