Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Miso Salmon

Options
Nature Boy
Nature Boy Posts: 8,687
edited November -1 in EggHead Forum
misosalmon.jpg
<p />Thanks to RhumAndJerk for the book, and thanks to the book for the idea! The book: "The Asian Grill" Barich & Ingalls.[p]I did the recipe last night, with some variations/substitutions. Here is what I put in the paste.
1/3 cup miso paste (what I could find...was a yellow color)
1 egg yolk
4 tbs Sake
3 tbs brown sugar
3 tbs broth (japanese broth (dashi) or chicken broth
1 tbs your favorite soy sauce
1 tsp Sriracha Red Chili Sauce
1 tsp onion powder[p]I cut the filets into thick strips to allow more surface area for crusting. Slathered the filets, and let sit 30-60 minutes. Grill 4-5 minutes a side at 500-550 (brushing sauce on before and after flipping) until nicely crusted, and just flaking. Not sure how much of it had to do with the super fresh Wild Alaskan King Salmon that I used, but this was extremely tasty. The miso added a wonderful contrast of flavors.[p]Hope yall are havin' a good week.
NB
DizzyPigBBQ.com
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings
Instagram: @DizzyPigBBQ
· Share on FacebookShare on Twitter

Comments

Categories