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.

miso-marinated-salmon-recipe-japanese

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.

Taiwanese Sesame Noodles (Ma Jiang Mian)

This Taiwanese cold sesame noodle recipe is a classic with a capital C. You can find them anywhere from local wet markets (菜市場) to traditional beef noodle shops and modern restaurants. The base will always be the same — rich, garlic saucy sesame served over chewy noodles and chilled julienned vegetables. I find myself craving this when the weather starts to warm up. Also, when I have an abundance of salad vegetables lying around. 

A studio-worthy meal

Taiwanese Cold Sesame Noodles 

Serves 4-5, recipe adapted from CarolEasyLife

Ingredients 

Sesame sauce

  • 4 tbsp Chinese sesame paste*

  • 4 tbsp hot water

  • 2 tsp soy sauce 

  • 4 cloves garlic, finely minced

  • 2 tsp black vinegar (sub rice or apple cider vinegar)

  • 1.5 tbsp sugar 

Toppings & Noodles 

  • 1/2 carrot, peeled

  • 1 cucumber

  • 3 eggs

  • 1 package of bean sprouts

  • 1 package egg noodles (or noodle of choice)

Instructions 

Sesame Sauce

  1. Using a heat proof jar or container, add the sesame paste and hot water. Stir or shake vigorously to combine. 

  2. Add the remaining ingredients and mix thoroughly. Adjust the seasonings if necessary. 

Toppings & Noodles 

  1. In a medium bowl, beat the eggs and add a pinch of salt. 

  2. Over a medium-sized pan, add oil and fry the eggs into a thin crepe. Let cool and slice into thin shreds.

  3. Wash the bean sprouts and boil for 10 seconds. Drain the water and set it aside to cool.

  4. Julienne the cucumber and carrot into thin matchsticks.

  5. Cook the noodles according to package instructions. Add sesame oil or rinse with cold water to prevent them from sticking.

  6. To assemble — arrange the noodles at the bottom and add the toppings and sauce. Serve immediately.

Cooking notes:

  • The toppings are super flexible, use any salad vegetable you have. Traditionally, this dish is served with shredded chicken.

  • You can prep the sauce and toppings ahead and store in containers before serving

  • Chinese sesame paste is made from toasted white sesame seeds, not to be confused with tahini.

  • If you don’t have Chinese sesame paste, substitute peanut butter or any nut butter though it will affect the taste.