Miso Marinated Salmon

Sometimes, it’s just easier to pop open a frozen dinner from Trader Joe’s and pour myself a glass of rosé than to whip up something from scratch.

Enter, seafood.  I know people tend to be wary of fish, but’s it’s one of the few proteins that takes less than 10 minutes to cook and rarely needs a ton of seasoning. Perfect scallops, for example, only takes 6 minutes to cook – you’ll be done after one and a half Beyoncé songs. This Miso Marinated Salmon is my favorite seafood-centric meal of the moment since it can be marinated days in advance, popped into the oven, and made into an easy weeknight dinner. All I have to do is pour myself a glass of wine, make some rice or salad, and nosh.

Miso Marinated Salmon 

1-2 filets of salmon
1 tbsp. Sake
1 tbsp. Mirin
2 tbsp. White miso paste
1 tsp. sesame oil
2 tsp. fresh ginger, grated
1 tbsp. black sesame seeds
Black sesame seeds, as needed

1. Set your oven to broil. In a glass bowl, gently stir your Mirin, sake, miso paste, sesame oil, 1/2 tbsp. of black sesame seeds and ginger together to make the marinade. The consistency should mirror a watery paste.

2. Place your salmon in the bowl and coat with the marinade for at least one hour before cooking. The salmon and marinade can be refrigerated for up to two days in a covered container (I recommend glass, not plastic, as it absorbs flavor).

3. Lay a sheet of foil onto a cookie sheet or oven-safe pan. Before baking your salmon, scrape most of the marinade off of the filet as any residue will burn in the oven. Broil the salmon for 10-12 minutes, or until salmon is pinky-orange throughout. Enjoy!

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