Miso-marinated Salmon

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp pale (shiro) miso paste
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp saké (optional)
• 2 x 100g salmon fillets
• half a cucumber
• 2 tsp rice wine vinegar
• 1 tsp vegetable oil
• pinch caster sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the miso, mirin, sugar, and saké (if using) in a bowl until smooth and the sugar has dissolved.

2. Pat the salmon fillets dry, spread the marinade over them, cover, and refrigerate for 15 minutes.

3. Halve the cucumber lengthwise, scrape out the seeds, and slice thinly into half-moons.

4. Toss the cucumber with the rice wine vinegar and a pinch of caster sugar, then set aside for 10 minutes to soften slightly.

5. Wipe most of the marinade off the salmon, keeping the skin side down if skin is present.

6. Heat the vegetable oil in a nonstick frying pan over medium-high heat until shimmering.

7. Add the salmon and cook for 3 to 4 minutes until the underside is golden, then flip and cook 3 to 4 minutes more.

8. Cook until the thickest part reaches 145°F (63°C) or the flesh is opaque and flakes easily. Serve with the cucumber.