The glaze on this Salmon Misoyaki looks so excellent we could virtually consume it!
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Jet Tila shares his favorite go-to recipes and stores at his household's grocery store.
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Salmon Misoyaki
DISH THANKS TO JET TILA
Level: Easy
Overall: 35 min
Active: 30 min
Yield: 4 portions
Components
2 pounds salmon fillet
Kosher or sea salt and white or black pepper
1/2 cup sake
1/4 cup mirin
1/4 cup granulated sugar, or to taste
1/2 cup white or yellow miso
2 tablespoons grated fresh ginger
Nonstick cooking spray
Sliced scallions, for serving
Sesame seeds, for serving
Directions
Pat the salmon dry with paper towels, particularly the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making it. This increases the surface area and makes prettier parts. Cut into 4 portions. Season lightly with salt and pepper.
To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and give a boil. Boil the mixture to vaporize the alcohol and decrease the volume till about 1/4 cup stays, around 5 to 7 minutes. Decrease the heat to medium low and stir in the sugar and miso. Cook till it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or till each piece has turned nontransparent with appetizing brown bits. (Or prepare to your preferred doneness.).
Eliminate the salmon from the grill to a plate and brush with the warm glaze. Garnish with sliced up scallions and sesame seeds. Serve instantly.
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How to Make Salmon Misoyaki with Jet Tila|Ready Jet Cook|Food Network.
Saludos gente maravillosa y bella feliz y exitosa bendecida increíble
First
I love watching his videos!
13:37 *Looks so good!* 🤤🤤
Look delicious 😋👏🏻 great recipe! Greetings from italy
Beautiful plate, very informative presentation. I think I can make this!
Uhh what just happened? Best ep for sure
The meal looks delicious !
Getting some gordan ramsay vibes
Jet is best show on FN. but WHY do you do that side camera shoot on him? It makes it look so impersonal like he doesn’t want to look at you! Very weird technique
This looks amazing!!! 🤤
Sorry but your grill is not clean in my standard 😊
Keep in mind: EXTRA FLAVOUR! 😁👍🏻
Hey Chef,
2:45 For home cooking, why even bother to preheat the pan, if the flambéing isn’t doing anything to the sauce?
3:30 Yes! Fruit juice makes wine, while grain makes beer. (Distilling makes brandy or whiskey, respectively.)
4:00 Wait — if mirin is basically sake plus sugar (my bottles say corn syrup and glucose syrup), and your sauce is mirin plus sake plus sugar, isn’t there one more ingredient than necessary? Why not use just mirin plus more sugar, or sake plus _a lot_ more sugar?
4:40 I might have added some liquid to the miso first, to avoid lumps by loosening it up before adding it to the sauce. But obviously you got it there.
6:00 What happened to the ginger juice? I see it dripping down inside the box grater. This is a trick to substitute for those ceramic ginger graters?
12:55 Not just Asian cultures: “Then, shalt thou count to three, no more, no less.
Three shalt be the number thou shalt count, and the number of the counting shall be three.
Four shalt thou not count, nor either count thou two, excepting that thou then proceed to three.
Five is right out.”
Good
Jet gives the best instruction unlike pretentious cooks like Geoffrey Zakarian. Jet is a pro chef yet is relatable. Whenever Geoffrey is featured I feel like he’s spitting on me.
🤓✌👌👍🖖😎
This Looks delicious tasty
Salmon is so healthy, but the canola oil and sugar are not.
What an amazing dish! I would love to make this for my significant other 😍