Bon Appétit | May 2011
by The Bon Appétit Test Kitchen
yield: Makes 4 servings
active time: 20 minutes
total time: 30 minutes
The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.
Ingredients:
Vegetable oil
4 10-to 12-ounces salmon steaks, bone in
1/3 cup white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger
1 teaspoon Asian sesame oil
Kosher salt
4 lime wedges (for serving)
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Preparation:
Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
Position an oven rack 6"-8"from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10-12 minutes total.
Transfer salmon steaks to plates and serve with lime wedges.
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