Miso Glazed Salmon with Dill & Aonori Crumbs
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Miso Glazed Salmon with Dill & Aonori Crumbs
Recipe by Robbie Oijvall
Ingredients
Miso Glaze
250 g white miso
75 ml cooking sake
75 ml mirin
150 g brown sugar
Dill & Aonori Panko Crumbs
100g panko breadcrumbs
Pinch of dried dill
Pinch of aonori (Seaweed powder)
Pinch of salt
Garnish
Shiso
Method
Put the sake and mirin in a pot and simmer to burn off the alcohol and reduce by 1/3. Then add the brown sugar and miso. Stir on low heat until the sugar dissolves and the sauce thickens.
Brush the salmon pieces with some of the miso glaze and let them marinate while toasting the breadcrumbs with the seaweed powder and dried dill until fragrant. Season with a pinch of salt.
Skewer the salmon and place it on a hot BBQ. Cook for about 1 minute on each side, brushing the salmon with the miso glaze until it becomes nice and caramelized.
Serve with a wedge of lime, dill, and shiso.
