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….
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Grilled 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
- 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
- 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.
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.
- 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.