Miso Marinated Salmon

This miso-marinated salmon is super easy and full of flavor. Umami — an overly-used word but still sought after — is what I’ll use to describe this dish. You can use pre-cut filets for easy serving, but I like the generous look of a whole filet. I’m currently marinading chicken and tofu with the same recipe, will report back with results.

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Miso Salmon 

Serves 2-3 people

Ingredients

  • 1 skin-on salmon filet (1 pound), bones removed

  • Sesame seeds, for garnish optional)

  • Green onions or cilantro, for garnish (optional)

Marinade 

  • 4 Tbsp ( 68 grams) white miso 

  • 2 Tbsp sake

  • 1 Tbsp mirin

  • 1 tsp sugar

  •  1 tsp soy sauce

Instructions

  1. Add all of the marinade ingredients into a ziplock bag. Using your hands, massage the bag until the ingredients mix together. Pat the salmon fillet dry and add to the bag. Marinate overnight or at least for 4 hours. 

  2. Heat the oven to 375F and line a baking dish with a sheet. 

  3. Remove the salmon from the ziplock bag and bake, skin-side down for 10-15 minutes until done. You may need more or less time depending on the size of your filet. Garnish with sesame seeds and greens onions. Serve immediately.

Cooking Notes:

  • The salmon will keep cooking when you take it out of the oven, don’t overcook it.

  • Alternatively, cook the salmon in a pan or over the grill. 

  • The salmon marinade will last up to 3 days in the fridge if you need to prep ahead of time.

Stir-fried Anchovy with Mushrooms (Myeolchi bokkeum)

Have you noticed that some of the best conversations occur around a dinner table? I am convinced that there is magic in food that melts barriers and form bridges. It truly is the most approachable and simple form of art.

I had the pleasure of inviting chef Taeyoung Chang over for dinner. Over jook (the Korean word for congee) — we discussed our Asian upbringing, the challenges, the dual-identities we re-embrace as adults, and the heritage we are able to express through cooking.

This dish is inspired by the anchovy banchan dish Myeolchi bokkeum (멸지 볶음 ). Banchan is a collective name for small side dishes served along with cooked rice in Korean cuisine. I love how a bowl of congee is like a canvas where you can add your dishes of choice. It can be as simple as a fried egg with soy sauce or elaborate with fried puffed kombu, anchovies, and garlic oil.

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Stir-fried Anchovy with Mushrooms

Serves 2-3. Recipe by Taeyoung

Ingredients

  • 1.5 cups shimeji mushrooms, ends removed and separated into pieces

  • 2 tbsp dried anchovy (12–15 pieces) 

  • A handful of Dasima kombu (8 pieces) *See note

  • 1 tbsp butter 

  • 1 tbsp oil 

  • Juice from half a lemon 

  • TT Black Pepper 

  • TT kosher salt

Instructions

  1. Over medium-high heat, pan-fry the kelp in canola oil until bubbles appear. Remove from pan and set aside.

  2. In the same pan and oil, sear the mushrooms — keep in a single layer and be sure to not overcrowd the pan.

  3. Add in your butter and toss in your anchovies, add 2–3 cracks of black pepper.

  4. When golden brown, remove from heat, season with salt, and a squeeze of lemon. Serve with Basic Chinese Congee or Sweet Potato Congee.

*Note: The correct type of kombu to use here is Dasima, not just soup kombu. If you have trouble finding Dasima kombu, omit it from the recipe.