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We hope you got benefit from reading it, now let’s go back to easy coho salmon bake with miso recipe. You can have easy coho salmon bake with miso using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Easy Coho Salmon Bake with Miso:
- Provide 1 Chrysanthemum greens and mushrooms (shimeji, etc.)
- Provide 1 Salmon filet (raw, not salted)
- Use 3 or so 7 mm thick slices Onion
- Get The miso sauce (for 2 servings):
- Prepare 1 heaping tablespoon Miso
- Provide 2 heaping teaspoons Sugar
- Get 2 tsp Hon-mirin (real mirin)
- Provide 1 1/2 tsp Sake
- You need 1 tsp Soy sauce
- Use 2 to 3 tablespoons Finely chopped green onion
- Provide 1 tbsp Grated ginger
- Use 1 touch (or to your liking) Grated garlic
- Prepare 1 tbsp Coarsely ground sesame seeds
- Use 2 pinch Shichimi spice
Steps to make Easy Coho Salmon Bake with Miso:
- These are the ingredients for 1 serving. The sauce is for 2 servings though, so don't use it all.
- Wash the salmon quickly and dry well. Season lightly with salt and white pepper, and sprinkle with a little sake. (These are not listed in the ingredients.)
- Make the sauce. The garlic is used to counteract the 'raw' flavor of the salmon. You won't taste it though.
- Mix all the sauce ingredients together…
- It's pretty thick. So let's wrap the fish! Spread out a pretty generous piece of foil. There's no need to oil it. No need to wipe the sake off the salmon.
- Line the foil with the onion slices, and top with some of the miso sauce. Layer on the salmon, and more sauce.
- Put the mushrooms and leek (the white part) on the sides, and add the greens last.
- Cut another piece of foil. Put it on top, and tightly close up the sides.
- Heat a frying pan over low-medium heat. No lid needed!
- Cook like this for 15 minutes. The miso and onion will burn a bit on the bottom, and smell very nice.
- When you smell it toasting, that means it's done. Transfer to a serving plate and rip off the foil. (This part is exciting!) Done!
- The burned onions are so delicious… You can make this on the stovetop, so in the winter you're killing two birds with one stone. If it starts to smell a bit toasted, you should probably take it out before it burns!
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