Misoyaki-glazed Salmon

Total Time: 24 hrs 7 mins Preparation Time: 24 hrs Cook Time: 7 mins

Ingredients

• Servings: 4
• 1/4 cup sake
• 6 tablespoons soy sauce
• 3/4 cup miso
• 1/2 cup sugar
• 4 (6 ounce) salmon fillets
• 2 tablespoons canola oil or 2 tablespoons safflower oil
• 1 teaspoon toasted dark sesame oil
• 1/4 cup thinly sliced scallion (green parts only)

Recipe

• 1 to prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
• 2 set aside to cool.
• 3 place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
• 4 cover the dish with plastic wrap and refrigerate for at least 24 hours.
• 5 remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
• 6 pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
• 7 carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
• 8 turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
• 9 remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
• 10 using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
• 11 return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
• 12 top the salmon fillets with the pan juice.
• 13 garnish with the sliced scallions.