This recipe comes via Jacques Pepin in his cookbook Heart & Soul in the Kitchen. I love this cookbook. The recipe is super simple. I cook the salmon the way Jacques recommends, I broil it. I purchased red misso paste the first time I made this recipe. Apparently it keeps forever in the refrigerator.
There are so many great wines to pair with Salmon. One of my favorites is Rose.
Marinade
1 T red misso paste
1 T maple syrup
2 t. tamari or dark soy sauce
2 t. rice vinegar
1 t. hot chili sauce such as Sriracha
4 skinless salmon fillets (about 6 ounces each and about 1 1/4 inches thick)
For the marinade: Mix all the ingredients together until smooth.
Line a baking sheet with aluminum foil, preferably non stick. Put the salmon on a plate and using a spoon, spread the marinade all over the fillets. Place the fillets on the lined baking sheet, cover and refrigerate for at least an hour, and up to overnight.
At cooking time, position an oven rack so it is 5 to 6 inches from the broiler and preheat the broiler. place the pan of salmon on the rack and broil for 4 minutes, until the salmon is nicely brown but still pink inside.
Serve the salmon on warm plate, drizzling any juices over it. Can also serve with some of the marinade.
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