We are all happy to have all of the grills out and functioning again.
I like it because that means someone else is responsible for a major part of dinner.
Mon mari is happy because he likes to grill and, when it comes to salmon, he much prefers it cooked on the grill (barbecue).
Guapa is happy because she loves the crispy salmon skin that she only gets in the summer.
Yes, the old girl is still with us and we’re cherishing the days we have left.
As long as there is salmon skin….
Click here to Pin Grilled Sesame Miso Salmon
PrintGrilled Sesame Miso Salmon
Grilled Salmon with Japanese flavors using a simple marinade and a sesame seed finish.
- Prep Time: 5 minutes
- Marinate Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Fish
- Method: Grilling
Ingredients
- 2 salmon fillets, 6oz each (180gr each)
- 1/4 cup (2oz, 60ml) mirin
- 1/4 cup (2oz, 60ml) miso
- 1/8 cup (1oz, 30ml)sweet soy sauce
- 2 tbs minced fresh ginger
- 2 tbs minced green onion
- 2 tbs toasted sesame seeds
Instructions
- In small bowl mix all ingredients except salmon and sesame seeds.
- Spoon 2/3 mixture over salmon, reserving 1/3 for finishing.
- Allow to marinate for 15 minutes.
- Put salmon in a grill basket or on mesh grill pan.
- Cook on barbecue for 10 – 12 minutes, skin-side down, with the grill cover closed. Be careful not to overcook.
- Salmon will be done when it flakes easily, slightly pink in the center is fine.
- Remove from heat and slide the salmon off the skin if desired.
- Spoon remaining 1/3 of the sauce over the top, sprinkle with sesame seeds and serve.
Notes
Substitute dry sherry or dry white wine for the mirin.
Substitute 2 tbs soy sauce for the miso.
Substitute 1/2 tsp powdered ginger for the fresh
You could also put on baking sheet and roast in 400F (200C) oven for 15 – 20 minutes, depending on thickness.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 457
- Sugar: 23.4 g
- Sodium: 700.2 mg
- Fat: 14.1 g
- Saturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 36.6 g
- Fiber: 3.1 g
- Protein: 40.6 g
- Cholesterol: 78.2 mg
Keywords: grilled salmon, miso, sesame
Rather have BBQ sauce? Grilled & Barbecued Salmon
The harvest has started.
For those who have never had a vegetable garden – it’s 6 months worth of work.
First it’s preparing for planting – turning the soil, fertilizing, weeding, hoeing.
Then it’s the planting with more weeding and hoeing.
Then it’s just weeding and hoeing while one wonders when it will start growing.
Overnight the hoeing almost comes to a complete halt because you can no longer see the ground under the plants / leaves. Weeds are pulled when they become big enough to be above the veggie plants.
That’s when the harvesting starts.
We’ve been eating summer squash for the last week. A few days ago I made the first of many pots of soup to freeze for winter lunches.
Today I pulled the shallots and started pulling the onions.
I pull the onions when the tops fall over. It usually takes about a week for the whole crop.
Then I dry them for another week or 2, then braid them and hang them in the cave.
I checked the plum trees today – the small yellow ones should be ready tomorrow and the red ones by Monday or Tuesday.
Time to make the jam.
I’m already looking forward to winter.
It’s marvellous to hear so much work has literally come to fruition and you can enjoy potager to table eating !
I’d rather be in the kitchen cooking than the garden hoeing anyway lol
I have very little work this year since we moved my raised bed and didn’t plant that. Just the big pots on the deck and they don’t get but tiny weeds which take five minutes total to pull. I don’t get the harvest though that I get with the big garden so the trade off is…not even. I’ll have to buy my fruit this year but with all the rain, my grapes are coming on like gangbusters so I’m hoping they keep coming and I can get a lot of jam this year. Then in the fall, I’m cutting them all back to two feet because they’re so old and overgrown and will redo the arbor supports so hopefully, I can retrain them next year. IF they come back. I think they will. They’re so established, they must be 20 years old.
We had a lot of fruit at our last house – pears, peaches, grapes, big plums, and I did a lot of canning. I’ve discovered that I no longer enjoy it… Too much work and too much stress. Plus I don’t like the system here. No lids with bands. It’s glass jars / lids with rubber rings and hard to tell when it’s sealed. For jams its paraffin on top – like my mother used to.
I make everything for the freezer now – easier.
Still not nesting. Might be on my end, who knows? My mother in law, bless her heart, was a firm paraffin believer and she rarely ‘canned’. It really worked well for her for years but as she got older, I’m not sure what changed with her, but I can’t tell you how many times I would reach for the peach jam in particular and it would be all moldy under the paraffin. Maybe because her hands shook and she no longer could get a good seal, I don’t know. I’m definitely not a rubber rings ‘canner’. Never been able to get it right though I’ve tried a few times. I’ll stick to the hot water bath. I still like the canning, but I’m picky about what I can. Nothing that takes a lot of prep. I don’t want to be standing for hours prepping for forty five minutes of cooking. My grapes are the only exception because of the skins. But I have a whole section of tiny champagne grapes that make the most delicate jam, it’s heavenly. I don’t mind the work for that. I don’t get much when I’m done, but it’s so worth it.
I don’t know why it’s not…. updates tend to break more than they fix. The glass lid / rubber ring is the only option here, with a water bath, of course. I just freeze everything now – and if I can’t I don’t bother. I make refrigerator pickles for a month or 2 in the summer and buy them otherwise. Not as good but good enough. My mother always used paraffin, too but I just never felt comfortable with it.