Miso Brûlée Salmon


Salmon is a marvelous fish, even for those of us who are new to cooking and hesitant about cooking fish. Rather than a whole or with bones, I recommend using salmon filets if you are a novice to cooking for easy handling. Salmon, in general, is easy to cook with because it is forgiving. Even if you slightly overcook salmon, it will still deliver in flavor and texture.

This Miso Brûlée Salmon recipe was inspired by a commonly found salmon dish at Japanese restaurants, miso salmon, and my soft spot for crème brûlée. While miso salmon recipes call for more miso than white sugar, this salmon recipe uses brown sugar and more than miso. I wanted to bring the burnt sugar flavor forward and balance it with savoriness from miso on the salmon with Miso Brûlée Salmon. Hope you enjoy it!

INGREDIENTS
a six-ounce salmon filet, skinless
one tablespoon of brown sugar
two teaspoons of miso
one lime, juiced
one teaspoon of sesame oil

In a bowl, mix all the ingredients except the salmon. Lay the salmon flat in the bowl, cover, and refrigerate for about an hour. Take it out of the refrigerator about 10 minutes before you are ready to cook it. 

Heat a nonstick frying pan over high heat. Once heated, place the salmon in the frying pan. Flip the filet over after one minute. Reduce heat to medium after one minute, flip the salmon, and let it cook for about two minutes. Gently pour the leftover marinated sauce over the salmon filet and flip. Let it cook for about two minutes as the sauce simmers.

Turn off the stove. Flip and let it sit for about one minute before plating to serve. Bon appétit!

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