Ingredients

• 1 large piece of salmon, approximately 400 grams

• 2 tablespoons miso paste

• 2 tablespoons mirin

• 1 tablespoon unseasoned rice vinegar

• 1 tablespoon soy sauce

• Dash of sesame oil

• Pinch of sesame seeds

Method

1. Mix together miso paste, mirin, rice vinegar, and soy sauce until it comes together.

2. Coat salmon generously with sauce mixture.

3. Bake at 400°F for 10 minutes per 1 inch thickness.

4. Garnish with a dash of sesame oil and a sprinkle of sesame seeds.

5. Serve with steamed rice and vegetables.

Notes

• I use a combination of black and white sesame seeds, but you can use whatever you have on hand.

• This miso sauce is also great for a meat or tofu stir fry:

  • In a wok or large pan, heat the cooking oil on medium high heat.

  • Cook the beef, chicken, or tofu in the heated wok or pan for about 5 minutes or until no longer pink in the center.

  • Add 2-3 cloves of minced garlic and stir fry until fragrant.

  • Add sauce from step 1 above to the wok and mix well.

  • Cook an additional 2 minutes or until the sauce is bubbly.

  • Garnish with a dash of sesame oil and a sprinkle of sesame seeds.

  • Serve immediately with steamed rice and vegetables.