Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Whisk together miso, mirin, soy sauce, and sesame oil to make the glaze.
Pat salmon dry with paper towels. Spread the glaze generously over the top of each fillet. Leave to marinate 10 minutes.
Preheat your grill/broiler to high. Steam or boil broccoli 3 minutes until just tender-crisp.
Place salmon glaze-side up on a lined baking tray. Grill for 4–5 minutes until the glaze is bubbling and caramelised and fish flakes at the thickest point.
Serve over the broccoli. Top with green onion and sesame seeds.
What she’d tell you
Miso is a jar of patience: fermented, complex, ancient. The Japanese put it on salmon and suddenly you have something that tastes like it took days to prepare. In reality: five minutes of work. Babcio appreciates honesty, even from a condiment.
a spoon of honey with a splash of rice vinegar
brown miso, using a little less: it is stronger
Two days, covered and cold. Cooked fish is a two-day thing.
A low oven, briefly, or cold in a rice bowl the next day. Cold is genuinely good here.
