Miso is an awesome ingredient that is available in national markets with a hecksher. It’s made from soybeans, mixed with rice or barley then fermented. It’s highly flavor enhancing. It’s used in Asian foods and is packed with protein, vitamins and minerals. I use all varieties, white, red and brown, but they are strongest in flavor the darker the color. I use it in salad dressings, mixed in sauces and atop roasted chicken and vegetables. This is definitely an ingredient you should try.
½ cup white miso paste
2 tablespoons dry white wine (for the Nine Days use 1 tablespoon lemon juice as a substitute, since we do not drink or use wine this time of year)
3 tablespoons sugar
4 (6 ounce) salmon fillets, about 1-inch thick
In a large resealable plastic bag (like a zip-top plastic bag), mix together the miso, wine, and sugar. Mix it together at the bottom of the bag. Add the salmon fillets, and close bag with as little air as possible. Gently turn the bag to have the sauce coat the fish. Marinate for at least 4 hours and up to overnight.
Preheat the oven to 400°F. Line a sheet pan with foil and brush with a little oil or non-stick cooking spray. Remove fish from the marinade, letting excess drip, and place on the pan skin-side down (if fish has skin).
Cook on middle rack in the oven for 12 minutes (it will not be fully cooked). Remove from oven and preheat the broiler. Flip fish over and return to oven, about 4 inches from the broiler, and broil, until miso starts to bubble and brown a bit, about 2 minutes or until fish is cooked through. Note – if fish is browning too much, cover loosely with foil and continue to broil another minute or 2 to cook through.