Salmon is a great source of healthy Omega 3 fatty acids. And miso, like other fermented foods, is brimming with healthy bacteria for your lower intestines.
This recipe originally came from a fantastic cooking school in San Fran called Food Body ME. The tweak I’ve made has been to pop it in the slow cooker and cook it at a low temperature. The reason: I just want to preserve all those healthy goodies in the Salmon and Miso which get damaged at high heats (such as lipid peroxides being formed from Omega 3 fats). And if you can cook extra Salmon it is delicious served cold. Try it with plain rice or wrapped in a sushi roll with green onions. Mmmmm …!
Miso Glazed Salmon
1 large piece of Salmon (enough for two meals or two people)
1 teaspoon miso paste
2 tablespoons or quarter cup of Mirin (rice wine)
½ teaspoon soy sauce
½ teaspoon hot water
½ teaspoon sesame seeds (toasted) and 1 Green onion (sliced diagonally) for garnish
Pour the mirin in the slow cooker and turn it to low heat
Mix the other liquids and miso into a nice sauce and coat the salmon piece well with sauce, saving some for basting. Then place the salmon pieces skin side down into the slow cooker. Let cook for until fish whitens and firms (about 30 mins).
Remove from slow cooker and garnish with sesame seeds and scallions if desired
I invite you to experiment with the cooking time and temperature. Some cooking bibles say 90 minutes on low is required, and others say 90 minutes on high. Personally I prefer 90 mins just on the warm setting – I find that’s enough to cook it properly! Also try experimenting with the amount of miso and soy sauce you use … and have fun as you do!