{"id":1952386,"date":"2024-02-02T14:41:54","date_gmt":"2024-03-08T16:16:01","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1952386"},"modified":"2024-03-08T10:16:56","modified_gmt":"2024-03-08T16:16:56","slug":"easy-miso-salmon","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/easy-miso-salmon\/","title":{"rendered":"Miso Salmon"},"content":{"rendered":"

It’s impossible to have too many salmon recipes. This miso salmon is a little out of the ordinary, so it’s a wonderful one to add to your repertoire. The sauce is made with a delicious combination of sesame oil, rice wine vinegar, honey and miso<\/a>. It’s a fast and flavorful weeknight meal.<\/p>\n

What is miso?<\/h2>\n

Miso, which likely has its roots in ancient China, is an important part of Japanese cuisine. At its most basic, miso is soybeans fermented with a fungi called koji (Aspergillus oryzae<\/em>) until it becomes a thick and savory paste packed with umami flavor. Although the soy version is the most common, miso can be made out of lots of different grains and legumes, including brown rice, barley, adzuki beans and even chickpeas.<\/p>\n

White miso is fairly mild and a little sweet, having only been aged a few weeks. Red miso, on the other hand, may be aged for years and has a richer flavor. Yellow miso is somewhere in the middle.<\/p>\n

Many co-ops, health food stores and Asian grocery stores carry miso\u2014look for it in the refrigerated section. (Trader Joe’s and Whole Foods Market carries it, too.) If you can’t find it where you live, look for it online from producers such as Rhapsody Natural Foods<\/a>.<\/p>\n

Choosing Salmon<\/h2>\n

Sourcing fresh seafood isn’t always easy, so check out our guide to buying salmon<\/a> to find out all the details! For this recipe, you’ll be looking for six-ounce fillets. Top loin and second-cut pieces will both work perfectly.<\/p>\n

Lots of excellent fish is frozen at sea, so don’t sweat it if the salmon at your grocery store isn’t in the fresh case: often, the freshest fish is frozen fish! If your store has a seafood department, don’t hesitate to ask the folks behind the counter for their recommendations.<\/p>\n

Miso Salmon Ingredients<\/h2>\n

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