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Ingredients
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Miso-Marinated Salmon and Kombu Stock
Optional Accompaniments
Method
Miso-Marinated Salmon and Kombu Stock
Prepare kombu dashi (konbu stock)
Wipe the kombu with a damp cloth to remove surface grit (do not wash vigorously). Place kombu in a medium saucepan with 1000 ml cold water and let soak for 20–30 minutes (or up to 1 hour) to extract flavor. After soaking, slowly heat the water over medium heat until just before simmering (small bubbles appear, about 60–70°C). Remove kombu just before the water reaches a full boil to avoid bitterness. Reserve the warm kombu dashi and keep at a low heat; you will use some to loosen the miso marinade later.
Make the miso marinade
In a bowl, combine 1 cup white miso, 1/4 cup sake, 2 tbs mirin, 1 tbs granulated sugar, 1 tbs grated ginger, and 1 tsp minced garlic. Whisk until smooth. If the mixture is very stiff, add 2–3 tbs of warm kombu dashi to reach a spreadable paste consistency. Stir in 1 tsp light soy sauce for balance.
Salt and coat the salmon
Pat salmon fillets dry with paper towel. Lightly sprinkle both sides with a small pinch of coarse salt (about 1/8–1/4 tsp per fillet). Spread a generous layer (roughly 1–1.5 tbs) of the miso marinade over the top (skin-side down) of each fillet, leaving the skin mostly uncoated to prevent sticking during sear. Place fillets on a lined tray, cover, and refrigerate to marinate for at least 30 minutes and up to 4 hours. (Longer gives deeper flavor but can firm the fish.)
Preheat and remove excess marinade
About 20 minutes before cooking, remove salmon from the fridge to come closer to room temperature. Preheat oven to 200°C (400°F) if you prefer finishing in oven, or plan for stovetop sear and gentle finish. With a spoon or bench scraper, gently scrape off most of the excess miso paste from the top of each fillet, leaving a thin glaze. Reserve scraped-off miso for another use or discard.
Sear the salmon
Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Pat the skin side of salmon dry again. Place fillets skin-side down and press lightly with a spatula for 10–20 seconds to prevent curling. Sear without moving for 3–4 minutes until skin is crisp and golden. Reduce heat to medium-low. If fillets are thick and not fully cooked through, you can finish in the oven: transfer skillet to preheated 200°C (400°F) oven for 3–5 minutes, or continue on the stovetop, flipping briefly for 30–45 seconds to warm the top (optional).
Finish with kombu-sake glaze
While salmon rests (2–3 minutes), take 3–4 tbs of warm kombu dashi and add 1 tbs sake and 1 tsp sesame oil to a small saucepan; bring to a gentle simmer and reduce slightly for 1–2 minutes to concentrate flavor. Taste and, if desired, whisk in a small smear (1/2 tsp) of the reserved miso to add umami, dissolving it well—do not boil once miso is added. Spoon the warm kombu-sake glaze over each fillet to finish. If using lemon or yuzu, squeeze a little over the fillets.
Garnish and serve
Transfer salmon to plates atop steamed rice or beside vegetables if using. Sprinkle thinly sliced scallions and toasted sesame seeds over the fish. Serve immediately.
Optional Accompaniments
Steamed rice: Prepare 4 servings of short-grain rice according to package instructions (rinse until water runs clear, then 1:1.1–1.2 rice to water ratio for stove or use rice cooker). Keep warm until serving.