Cookbook

Ingredients:

• 3 tbsp miso, preferably shiro (white) or awase (mixed)
• 2 tbsp mirin
• 1 tsp soy sauce
• 1 tsp avocado or canola oil, plus more for greasing pan
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 4 (4-oz) salmon fillets, preferably with skin

Directions:

In a shallow dish, stir together the miso, mirin, soy sauce, oil, lemon zest and lemon juice. Add the salmon, turn to coat, cover and refrigerate overnight or for up to 48 hours.

When ready to cook, heat the oven to 450 degrees and line a sheet pan with foil or grilling mat. Grease the mat with oil, then lay the salmon down, on the cut sides if possible.

Bake until charred at the edges, 7 minutes for medium-rare or 9 minutes for medium. Serve immediately.

Recommended with miso soup and goma-ae.

from: https://cooking.nytimes.com/recipes/1025204-miso-roasted-salmon?campaign_id=90&emc=edit_fwd_20240430&instance_id=121867&nl=five-weeknight-dishes&regi_id=79928111&segment_id=165205&te=1&user_id=2ad66133faf672084445928d7a33b286