This grilled marinated salmon is a true immersion in the umami flavors of Japan, combining the richness of white miso, the sweetness of mirin, and the depth of soy sauce. Simple yet incomparably elegant, this dish will delight your guests while highlighting the delicious textures of the salmon.

Ingredients for 4 people:

• 4 salmon fillets, 150g each

For the marinade:

• 300g of white miso
• 2 dl of rice vinegar
• 3 dl of mirin
• 2 dl of sake
• 1.5 dl of soy sauce
• 1 yuzu (or failing that, 1 lime)

Preparation :

1. Prepare the marinade:

   • In a small saucepan, heat the sake and mirin over medium heat. Once the mixture is hot, ignite it to create a flame and allow the alcohol to evaporate. This step imparts a subtle flavor and prevents any bitterness.
   • Next, add the white miso and soy sauce to the pan. Stir well to dissolve the miso, then stir in the yuzu or, if unavailable, the lime , sliced ​​into rounds. Simmer for a few minutes, stirring occasionally, then remove the pan from the heat.
   • Allow the marinade to cool for 15 to 20 minutes. This allows the flavors to meld and the marinade to reach the ideal temperature for marinating the salmon.

2. Marinate the salmon:

   • Thread each salmon fillet onto two or three metal skewers, giving them a slightly wavy shape. This allows the salmon to cook evenly while also making it easier to handle during cooking.
   • Submerge the fillets in the cooled marinade and let them marinate for 15 to 20 minutes. You can also baste the salmon with the marinade while cooking to enhance the flavor.

3. Grill the salmon:

   • Heat your coals or preheat your oven grill . The cooking should be slow and gentle to prevent the marinade from burning. Place the salmon skewers a reasonable distance from the heat source.
   • Turn the fillets regularly during cooking to ensure even cooking. You can also brush the salmon with marinade during cooking for a more intense flavor.
   • Salmon is cooked when its flesh is opaque and flakes easily with a fork. Cooking time varies depending on the thickness of the fillets and the heat source, but it generally takes 10 to 15 minutes.

4. Serve :

   • Serve the salmon immediately, hot or cold, accompanied by lime wedges , grated daikon radish for a touch of freshness, and small fried green peppers . The peppers, called piman in Japan, are lightly fried to create a crispy texture and a delicious flavor that pairs perfectly with the salmon.
   • To fry the peppers, pierce them with a metal skewer and plunge them into hot oil. When their skin blisters slightly, remove them from the oil and serve them with the salmon.

Tips and Variations:

• For even tastier salmon, you can marinate the fish for longer, up to 1 hour, but be careful not to marinate it too long so as not to overpower the flavor of the fish.
• If you don't have yuzu , a fresh lime will add the same freshness and subtle acidity needed to balance the richness of the marinade.
• This grilled marinated salmon can be served with Japanese rice or a simple seaweed salad for an even more authentic experience.

The Secret of the Marinade:

The rice vinegar in this marinade lends a sweetness that perfectly complements the depth of the soy sauce , while the mirin and sake add subtle sweet notes and a touch of complexity. Lime or yuzu provides a perfect contrast to the umami, making every bite of salmon even more exquisite.

Conclusion :

This grilled marinated salmon is a refined recipe, simple to prepare yet bursting with flavors reminiscent of traditional Japanese barbecue. A perfect dish to impress your guests, whether at a formal dinner or a more casual meal. Accompanied by fried peppers and shredded daikon radish, this dish is a perfect fusion of textures and tastes, worthy of a truly memorable culinary experience.

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