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Coffe Break

Salmon Miso Yaki



1         salmon fillet, about 1½ lb, or 4 salmon steaks
4 Tbsp    light miso
1 tsp     sugar
2 Tbsp    mirin or sherry
1 Tbsp    olive oil
1 Tbsp    grated fresh ginger



To Broil

Preheat over to 400℉ (205℃). Gently warm the miso, sugar, mirin, oil and ginger in a saucepan. Cut the salmon fillet into four serving pieces and place on a foil lined baking sheet (oil the foil to prevent it from sticking). Place in the over for just 5 minutes.
Turn oven to broil and remove salmon.
Brush on the miso mixture. Broil salmon until lightly browned and flesh flakes easily, about 1 to 2 minutes. Use the same procedure for salmon steaks.


To Barbecue

Prepare the barbecue and oil the grill to minimize sticking.
Brush salmon on both sides with the miso mixture. Place on the hot grill and cook for 4 to 5 minutes (salmon may stick to the grill, but this makes it deliciously crispy). Turn over and cook for a further 4 to 5 minutes or until the salmon flakes easily.

(Toronto Buddhist Church Shin Fujinkai, Itadakimasu II. 2007.)