These longer days mean summer is not so far away, and that also means fishing season will soon be upon us.
Alaska's king salmon are considered the "best of the best" when it comes to a high oil content, firm flesh, and a beautiful color. That same oil content also makes it perfect for grilling, and that's why I love this miso and sake version. Simple, succulent, and perfect for Valentine's Day (guys, that's today).
1/3 cup white miso (fermented bean paste)
1/3 cup mirin (Japanese sweet rice wine)
1/3 cup sake
1/4 cup brown sugar, packed
3 Tbs soy sauce
2 Tbs chopped green onion (for garnish)
4 nice chunks of king salmon, about four ounces each
In a nonreactive bowl (glass or plastic), mix the first five ingredients.
Pour mixture into a large zipper bag, and add fish pieces.
Knead the bag gently to coat salmon evenly, and place the bag into the refrigerator for at least three hours (and up to six hours).
Fire up the grill to medium heat. Grill your fish for three to four minutes per side, or until salmon flakes easily with a fork. Do not overcook!
Plate and top with chopped green onions.
Favorites from Chef Mark Bly
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