By Mayo Clinic Staff
Nov. 30, 2012
A dab of creamy miso paste adds flavor to this easy dish. Mirin is a sweet rice cooking wine, available in some supermarkets and in most Asian markets. Try the marinade with grilled chicken or pork.
Number of servings Serves 4
- 1/2 cup mirin
- 2 tablespoons minced fresh chives or green (spring) onion tops
- 1 tablespoon yellow miso
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon tahini
- 1 teaspoon peeled and minced fresh ginger
- 4 salmon fillets, 5 ounces each, skinned
- 2 tablespoons chopped fresh cilantro (fresh coriander)
- 1 teaspoon sesame seeds, toasted
In a shallow baking dish, whisk together the mirin, chives, miso, soy sauce, tahini and ginger. Add the fish to the marinade and turn to coat. Cover and marinate in the refrigerator for 1 to 2 hours, turning the fish occasionally.
Prepare a fire in a charcoal grill or place a grill pan over high heat. Remove the fish from the marinade and pat dry. Discard the marinade. When the grill or pan is very hot, place the fillets on it and cook, turning carefully with a spatula, until grill-marked, firm to the touch and opaque in the center, about 4 minutes on each side.
Transfer the fillets to a serving platter. Garnish with the cilantro and sesame seeds and serve immediately.
Nutritional analysis per serving
Serving size :1 fillet
- Total carbohydrate 16 g
- Dietary fiber trace
- Sodium 634 mg
- Saturated fat 2 g
- Total fat 10 g
- Trans fat 0 g
- Cholesterol 78 mg
- Protein 29 g
- Monounsaturated fat 3 g
- Calories 270
- Sugars 8 g
- Sweets 1
- Meats, poultry and fish 4
- Protein and dairy 2
- Sweets 1
- Meat and meat substitutes 4
- Sweets, desserts and other carbohydrates 1
This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.