Japanese Salmon with Miso Sauce
Equipment
Ingrediënten
Prep Time: 20 minutes Cooking Time: 10 minutes
For the Marinade:
- 2 tablespoons mirin
- 2 tablespoons cooking sake
- 2 tablespoons soy sauce
- 1.5 pounds skinless boneless salmon
For the Miso Sauce:
- 2 tablespoons white shiro miso
- 2 tablespoons rice wine vinegar
- 1.5 tablespoons honey
- 1.5 tablespoons soy sauce
Additional Ingredients:
- 8 green onions trimmed
- 2 teaspoons toasted sesame seeds
Instructies
- To make the marinade, combine mirin, sake, and soy sauce in a small bowl.
- To make the Miso Sauce, blend the miso, rice wine vinegar, honey, and soy sauce in a small blender until smooth.
- Preheat your 5- or 6-quart air fryer to 325°F for 3 minutes.
- Cut the salmon into 3/4-inch pieces and thread them onto six metal or bamboo skewers.
- Brush the salmon all over with the marinade.
- Carefully pull out the air-fryer pan and basket, line the basket with parchment paper, and place the green onions in the basket.
- Slide the pan and basket back into the appliance.
- Keep the temperature set at 325°F and set the timer for 5 minutes.
- Leave to cook.
- Transfer the green onions to a platter and cover to keep warm.
- Place half of the skewers in the basket.
- Keep the temperature set at 325°F and set the timer for 5 minutes or cook to your liking.
- Transfer the cooked skewers to the platter and cover to keep warm.
- Repeat cooking with the remaining skewers.
- Serve the salmon with green onions, drizzled with Miso Sauce, and scattered with toasted sesame seeds.
Notes / Tips / Wine Advice:
Serve with cooked microwave brown rice or quinoa and lime cheeks.
The marinade and miso sauce also work well with large shrimp. If using shrimp, cook them for 5 minutes
The marinade and miso sauce also work well with large shrimp. If using shrimp, cook them for 5 minutes
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