This was pretty good -- I'm not a huge fan of fish taste, so next time I would do the marinade and have Rossy smoke it.
4 servings: 1 red, 2 teaspoons
2 tablespoons miso paste
¼ cup mirin
1 teaspoon seasoned rice wine vinegar
2 teaspoons soy sauce (or gluten-free Tamari, if desired)
1 teaspoon honey
1 tablespoon peeled, minced fresh ginger
4 wild salmon fillets, 4 to 6 ounces each
1 tablespoon grape seed or canola oil
In a baking dish large enough to fit the salmon in one layer, whisk together the miso, mirin, rice wine vinegar, soy sauce, honey, and ginger.
Put the salmon fillets in the dish and coat them in the marinade. Leave on the counter for 30 minutes, turning them a few times.
When you are ready to cook, heat the grape seed or canola oil in a large, heavy sauté pan over medium-high heat.
Set the filets skin-side down in the pan. Brush the salmon liberally with the marinade.
Cook until the flesh of the fish turn opaque about 1/3 of the way up the side (3 to 4 minutes). Use a spatula to turn the fish. Cook on the second side for another 3 to 4 minutes until the salmon is just cooked through, keeping in mind it will continue to cook even after it’s off the heat.
Transfer to a serving plate and serve immediately.
If you are going to buy frozen salmon, allow it to defrost in the refrigerator the day before and cut it into individual fillets. Salmon can be also be cooked under a broiler.