Nothing beats snagging some fresh salmon or steelhead from the Gorge. This recipe jazzes up the natural flavors of these beauties with a dash of Asian flavor using miso paste, Japanese 7 spice and Japanese dark toasted sesame oil from Arome.
Whisk all ingredients in a large bowl. Add in rinsed and dried salmon pieces and marinate for 2-6 hours. Lay out marinated pieces on a baking sheet or in a baking dish and top with lime slices. Bake at 425 degrees Fahrenheit until
the salmon reaches an internal temperature of 120 degrees and then let it finish cooking out of the oven to avoid overcooking.
Squeeze fresh lime juice over the top of the salmon fillet just before serving. Pair with coconut cilantro rice and a fresh salad.
Ingredients for Miso Salmon can be found at Arome, downtown Hood River.
Photo courtesy Janice Bell, Arome
Ingredients
1.5 tablespoons white miso paste
1 tablespoons wholegrain mustard
1 tablespoons soy sauce
2 teaspoons Arome Japanese 7 spice blend
2 teaspoons Arome Japanese dark toasted sesame oil
2 teaspoons honey
1 lime thinly sliced
1 lime for fresh juice once out of oven
1 half of a salmon or steelhead (approximately 2 pounds), cut into 3-inch wide portions.
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This recipe originally appeared in the September 2024 issue of Columbia Gorge News' Home and Garden section.
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