Salmon Miso 鮭味噌

japanese cake

This is a quick small dish I made to go with a drink one weekday evening. We had a small amount of grilled salmon left  over from the weekend and I wanted to make sure it was eaten before we forget. This is a perfect small dish which goes well with sake or rice depending on the amount of miso used.

Miso sauce: I mixed miso (1 tbs), mirin (1 tbs), and grated ginger (1/4 tsp) in a small bowl. I also made finely chopped scallion (from 3 stalks) and set it aside.



Salmon:This is leftover grilled salmon (without skin since we ate it all while it was crispy on the night we cooked the salmon). The amount is arbitrary but we had a rather small amount. My wife does not like very small pieces of salmon, so I just crumbled into large chunks.

In a small non-stick frying pan, I added dark roasted sesame oil (1/2 tsp) and sautéed the scallion for 30 seconds and then added the miso mixture. When it was bubbling and started thickening a bit, I added chunks of salmon and mixed to coat all the surfaces and also to warm up the salmon (for 1-2 minutes).

If you increased the amount of the miso sauce, this will be perfect for eating with white rice. My rendition here is good with a drink of sake. This is a very standard flavors of miso, some sweetness and ginger which cannot go wrong.

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