Hi Ya’ll! I’m baaaaack and better than ever! Turns out my ambitious plan to keep the blog up and running while going to school to get my MBA and working full time just wasn’t realistic. However, just shy of 2 years since my last post, I am done with school and so excited to be posting recipes again!
In my head, this recipe is Miso-Soy Marinated Salmon. However, I actually use liquid aminos instead of soy sauce, and in these pictures I cooked steelhead instead of salmon. I guess that goes to show you that this recipe is super versatile and flexible! 🙂 . I swapped out soy sauce for liquid aminos because I think it upsets my stomach, and liquid aminos don’t.
I’m going to keep this one short and sweet, and get right to the recipe. All I’ll say is that this recipe is packed with flavor and fantastic textures, and it is very diet friendly (it’s low carb + healthy fats and proteins from the fish). I figured it can help us all keep our new year’s resolutions!
Miso Soy Steelhead or Salmon
This recipe comes together in a flash and is full of flavor. The crispy fish skin adds texture while the miso marinade keeps the fish moist and flavorful. By pan frying instead of baking, the entire recipe can be ready to eat in 20 minutes
- 1 lb "red" fish such as salmon or steelhead, skin on amount is flexible; marinade will cover about this much without having to double the recipe
- 2 tbsp Miso Paste
- 2 tbsp Liquid Aminos or Low Sodium Soy Sauce
- 2 tbsp Water
- 1 tsp Rice Vinegar (optional) Add a few dashes of lime or lemon juice as a substitute if you don't add the vinegar
- 2 tsp sesame oil any oil works, sesame oil just adds flavor!
If fish is frozen, thaw fish.
Make Marinade: Mix together miso, liquid aminos, water, vinegar, and 1 tsp of sesame oil.
Rinse off fish and if necessary, cut into serving-size fillets
Pour marinade over fish fillets, coating each fillet thoroughly. Let fish marinade for at least 5-10 minutes (up to 24 hours)
Cooking the fish: when you are ready to cook your fish, add approximately 1 tsp of sesame oil to your saucepan. Add additional oil (any kind) if this isn't enough to cover the bottom of the pan. Heat up oil on medium high.
Once the oil is hot (close to smoking point, salmon sizzles when it touches the pan). Add fish fillets, skin down. Turn heat down slightly if your pan is smoking. While fish is cooking, carefully drizzle on a little marinade to the fillet. Cook for approximately 4 minutes with skin down, then flip the fillets. Cook for an additional 2-4 minutes, depending on thickness of fillets.
Plate and enjoy! Sometimes while the pan is still hot, I'll fry up my favorite veggies in the drippings to complete the meal.
I love this recipe so much, I basically don’t want to have fish at home any other way. We ran out of miso past a few weeks ago and I legitimately disappointed to have to go back to a traditional baked salmon with lemon. That being said, I’ve always ordered my miso past online, but I’m guessing most grocery stores have it.
Here is a link to a white miso paste similar to the one that I use that’s available on Amazon Prime. It’s a little pricy, but one container lasts me over 6 months!
Also, if you are interested in trying liquid aminos instead of soy sauce, it’s normally available in stores, but also available on Amazon.